Yeast Pancakes11 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 13 hr 45 min
“This is a very easy recipe to make the night of a sleep over. The next morning take it out of the fridge and stir, the mix is ready!” - by B
Original recipe yields 6 to 8 servings
- 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.
- Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Amount Per Serving (7 total)
- 268 cal
- 8.8 g
- 39.4 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches, I have learned not to stir down the batter too much in the morning - o..." See moretherwise you end up with flat,rubber disks. I found that the batter was better as it came up to room temp especially if I stired it too much. I still want to try adding diced apple, but so far have been Vetoed by the family. Blueberries are their favorite."
"These were "ok" pancakes. They did have some good flavor to them, a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to 2 cup..." See mores and increase the milk a bit. They were hard to spread on the grill, a little lumpy, but once cooked them you couldn't even tell. When I took it out of the fridge, I let it sit for about 30 minutes before stirring (per the previous review), I did not want rubbery pancakes. They did come out soft with a little fluff to them. These are good when you want that light hint of sourdough flavor or you run out of your regular pancake mix."
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