Yeast Pancakes From Transylvania Recipes

YEAST PANCAKES

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield about 1 dozen.

Number Of Ingredients 7

Yeast Pancakes image

Steps:

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., 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. ,

Nutrition Facts : Calories 718 calories, Fat 21g fat (12g saturated fat), Cholesterol 162mg cholesterol, Sodium 1420mg sodium, Carbohydrate 107g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.

Ingredients

2 packages (1/4 ounce each) quick-rise yeast
3 cups warm milk (120° to 130°), divided
4 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 cup butter, melted
2 eggs, lightly beaten

YEAST PANCAKES

This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn't include the time for the yeast to rise.

Provided by AmyZoe

Categories Breakfast

Time 21m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 7

Yeast Pancakes image

Steps:

In a mixing bowl, combine the flour, yeast, sugar, and salt.
Add milk, eggs, and butter and beat for 2 minutes.
Cover and let rise in a warm place until doubled (about 30 minutes).
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
Turn when bubbles form on top of pancakes.
Cook until second side is golden brown.

Nutrition Facts : Calories 486.2, Fat 14.7, SaturatedFat 8.3, Cholesterol 99.4, Sodium 929, Carbohydrate 71.8, Fiber 2.9, Sugar 1.7, Protein 15.7

Ingredients

4 cups all-purpose flour
1/2 ounce fast rise yeast
2 teaspoons sugar
2 teaspoons salt
3 cups warm milk (120 to 130)
2 eggs, beaten
1/4 cup butter, melted

YEAST-RAISED PANCAKES

Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 7

Yeast-Raised Pancakes image

Steps:

Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.
Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator.
Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve.

Ingredients

1 1/2 cups milk
2 tablespoons sugar
1 package active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3 large egg yolks