Wednesday, March 3

::overnight yeast pancakes::

this was such a fun experiment. but mostly because i'm a nerd. i mixed these up on friday night. took them out of the 'fridge on saturday morning and only had to clean the bowl in the morning. no flour or other pantry items strewn about. taylor liked the little bit of cinnamon in them, but would probably have preferred that i not have substituted a cup of white flour for wheat. we have to alternate our hearty with our less-than-hearty pancakes.
{ Overnight Yeast Pancakes }
2 1/4 cups all-purpose flour (i substituted a cup of wheat)
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/4 teaspoons rapid rise yeast
1 teaspoon vanilla extract
1 1/2 cups warm milk (due to the wheat flour, i added 1/4 cup milk)
1/4 cup butter, melted
1 egg
In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight. Allow to reach room temperature before making.
Heat a lightly oiled griddle or frying pan over medium high heat. {oiling with butter before each new batch, is yummiest} Stir the batter with a whisk.* Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles begin to form throughout. Brown on both sides and serve hot.

*try to make a few just scooping out the batter with a 1/4 measuring cup BEFORE whisking. most of the reviews said they had better results when they DIDN'T stir. They were definitely thicker before I stirred the batter, but it depends on if you like spread out, flat pancakes or less spread out, more fluffy ones...

1 comment:

  1. Great post. I've decided to make yeast pancakes next weekend and I'm keeping your version in mind. By "in mind" I mean "bookmarked." :)