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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow. Ingredients:
2 packages (1/4 ounce each) quick-rise yeast |
3 cups warm milk (120° to 130°), divided |
4 cups king arthur unbleached all-purpose flour |
2 teaspoons sugar |
2 teaspoons salt |
1/4 cup butter, melted |
2 eggs, lightly beaten |
Directions:
1. In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes.
2. Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. Yield: about 1 dozen.
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