These perfect pancakes are made with yeast so each one has a rich and full flavor. The firm, flavorful “crumb” stands-up to toppings better, longer. Even the aroma is better than pancakes without yeast.
Perfect Pancakes
Ingredients:
2-1/4 cups all-purpose flour
3 tablespoons sugar
1 envelope RapidRise Yeast
1 teaspoon salt
1-3/4 cups warm milk (120° to 130°F)
1/4 cup (1/2 stick) butter or margarine, melted 1 egg
Directions:
Makes: about 14 (4-inch) pancakes
In large bowl, combine flour, sugar, undissolved yeast and salt. Stir in milk, butter and egg until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate up to 8 hours, if desired.
Stir down batter; pour 1/4 cup per pancake onto hot, lightly greased griddle or skillet. Cook pancakes until edges are dry. Turn; cook other sides until golden brown. Top as desired.
Nutritional Information:
Per Serving for PLAIN PANCAKE
Serving Size: one 4-inch pancake (1/14 of recipe)
Calories: 135; Total Fat: 5g; Saturated Fat: 3g;
Cholesterol: 26mg; Sodium: 221mg; Carbohydrates: 20g; Dietary Fiber: 1g; Protein: 4g
Source: Photo and recipe courtesy © 2009 ACH Foods. All Rights Reserved.
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