Gordon’s Yeast Pancakes
Puffy and light pancakes with a subtle flavor and aroma.
THIS RECIPE MAKES 14 TO 16 FIVE-INCH PANCAKES
2 cups Flour
2+1/4 tsp. Active Dry Yeast
2 TBSP Sugar
1+1/4 cup Milk
¼ cup Water
¼ cup Butter, melted
1 tsp. Baking Soda
½ tsp. Salt
In a large mixer bowl, combine 1 cup flour, yeast and 1 TBSP sugar; mix well. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour.
In small bowl, beat eggs; add butter. Combine remaining flour, sugar, soda and salt.
Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Bake on hot griddle (use a nonstick spray on the griddle surface to keep pancakes from sticking should you need to).