Yeast Pancakes From Transylvania Food

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YEAST PANCAKES



Yeast Pancakes image

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

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

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



Yeast-Raised Pancakes image

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

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

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



Yeast Pancakes image

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

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

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.

LIBBY'S YEAST PANCAKES



Libby's Yeast Pancakes image

Libby made these for her kids. She said her Mom made these for her. The amount depends on how big you make them.

Provided by Dienia B.

Categories     Yeast Breads

Time P1DT20m

Yield 24 serving(s)

Number Of Ingredients 8

1 teaspoon yeast
1/4 cup warm water
4 cups flour
3 cups warm milk
2 eggs
1/3 cup sugar
1 teaspoon salt
milk

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.

Nutrition Facts : Calories 112.6, Fat 1.7, SaturatedFat 0.9, Cholesterol 19.8, Sodium 118.4, Carbohydrate 20.2, Fiber 0.6, Sugar 2.8, Protein 3.7

YEAST PANCAKES FROM TRANSYLVANIA



Yeast Pancakes from Transylvania image

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

4 cups all-purpose flour
4 cups lukewarm milk
2 large eggs, whisked
¼ cup unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 teaspoons bread machine yeast
1 ½ teaspoons salt

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

OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP



Overnight Yeast Pancakes with Blueberry Syrup image

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

Categories     Breakfast     Brunch

Time 30m

Yield 18 pancakes (1 cup syrup).

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm buttermilk (110° to 115°)
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
SYRUP:
1 cup fresh or frozen unsweetened blueberries
1/2 cup water
1/4 cup maple syrup
2 tablespoons sugar
2 teaspoons cornstarch
1/8 teaspoon salt

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.

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