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
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
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
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.
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
Time 25m
Yield about 1 dozen.
Number Of Ingredients 7
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.
OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP
Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Time 30m
Yield 18 pancakes (1 cup syrup).
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes., Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight., To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown., Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.
Nutrition Facts : Calories 339 calories, Fat 8g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 747mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
TRANSYLVANIAN POTATO BREAD
Make and share this Transylvanian Potato Bread recipe from Food.com.
Provided by littlemafia
Categories Yeast Breads
Time 30m
Yield 3 breads, 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Mash the potatoes.
- Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes.
- The composition is mixed well (~30 minutes).
- The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm) for 2 hours.
- To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore.
- The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice.
- Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick.
- Let the bread rise for another 30 minutes inside the bread pans.
- Bake for 30 minutes.
YEAST PANCAKES FROM TRANSYLVANIA
Pretty much all pancake recipes use baking soda, which does give them a distinctive taste, plus they are usually good only fresh off the griddle. For a new type of pancakes, try this recipe that uses yeast instead of bicarbonate. It takes a bit longer to get the batter ready. Ever since my mother, who is from Romania, said 'Why do you add bicarbonate in this? Let me make my good old recipe with yeast!', we abandoned the other recipes and the kids only want this type of pancakes. One could see this as a combination between a pancake, a crepe, or a naan bread.
Provided by mircea
Categories Pancakes
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Pour flour into a large bowl; slowly stir milk into flour. Add whisked eggs, butter, and oil and mix to form a smooth pancake batter. Stir vanilla extract, yeast, and salt into batter. Cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 316 calories, Carbohydrate 43.3 g, Cholesterol 57.2 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 5 g, Sodium 405 mg, Sugar 4.9 g
YEAST PANCAKES FROM TRANSYLVANIA
Pretty much all pancake recipes use baking soda, which does give them a distinctive taste, plus they are usually good only fresh off the griddle. For a new type of pancakes, try this recipe that uses yeast instead of bicarbonate. It takes a bit longer to get the batter ready. Ever since my mother, who is from Romania, said 'Why do you add bicarbonate in this? Let me make my good old recipe with yeast!', we abandoned the other recipes and the kids only want this type of pancakes. One could see this as a combination between a pancake, a crepe, or a naan bread.
Provided by mircea
Categories Pancakes
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Pour flour into a large bowl; slowly stir milk into flour. Add whisked eggs, butter, and oil and mix to form a smooth pancake batter. Stir vanilla extract, yeast, and salt into batter. Cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 316 calories, Carbohydrate 43.3 g, Cholesterol 57.2 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 5 g, Sodium 405 mg, Sugar 4.9 g
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