Tender Yeast Pancakes Food

YEAST PANCAKES

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.

YEAST PANCAKES

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. ,

TENDER YEAST PANCAKES

Steps:

• In measuring cup; mix together warm water, 1 tsp sugar and the yeast,.
• set aside and let bubble.
• Sift; flour, baking powder, baking soda , 2 teaspoons sugar, salt and if using;
• cinnamon, or peel.
• Mix; 3 beaten eggs with oil, buttermilk, yeast mixture and vanilla.
• Note; its best if you have the eggs and buttermilk at room temperature.
• Pour the liquid into the dry ingredients mix til blended., Can add fruit
• at this time, the batter will be thick.
• Ladle 1/2 cup portions onto a hot griddle and cook til lightly brown on both sides.
• This batter can be used right away or kept in the frig. overnight.

YEAST-RAISED PANCAKES

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.

POLISH APPLE PANCAKES

Steps:

• In a a bowl, combine flour, sugar, salt and spice.
• In another bowl, lightly beat egg; add milk and oil.
• Add to dry ingredients and stir until smooth.
• Fold in apples.
• Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
• Turn when bubbles form.
• Cook the second side until golden brown and apples are tender.
• Sprinkle with confectioners sugar.

LIBBY'S YEAST PANCAKES

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add flour and 3 cups warm milk.
• Let this sponge stand at room temperature overnight.
• Add remaining ingredients in the morning.
• Thin mixture down with more milk. It should be thin like crepe batter.
• Pour into greased pan.
• Serve with jelly.

BAGHRIR MOROCCAN YEAST PANCAKES

Steps:

• Blend the pancake batter in blender 3 minutes.
• Pour into bowl and let rise until double.
• In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
• Swirl like crepe batter.
• Cook until dry on top; don't flip over; will resemble honeycombs.
• Stack on towel; not on each other; will stick when warm.
• Warm syrup ingredients together; pour over honeycomb side.