These pancakes are just plain cool! "Yeast-raised" may make you think of something like bread dough; yes, it's yeasty, but it stays thin like pancake batter. And super yummy-fermenty. As I cooked these up on the griddle, the scent wafted upstairs and Hazel came down, saying, "Mmm, Mommy, I smell bread!" Yes. And no.
They look and feel like pancakes. They smell like bread. And they taste like both. You've never had anything like them. If you've got time, they are definitely worth trying. What a delicious and truly unique twist on a classic!
1 1/2 cups milk
2 T sugar
1 pkg active dry yeast
1 1/2 cups all-purpose flour
1/2 tsp salt
4 T unsalted butter, melted
3 large egg yolks
1. 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.
2. 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).
3. 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 warm with butter and syrup or jam. Makes 2 dozen.
Recipe from Martha Stewart Living, February 1998