Tuesday, July 14, 2015

Yeast Pancakes

2 cups all-purpose flour
2¼ teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1¾ cups milk
¼ cup water
¼ cup shortening
3 eggs

  1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. 
  2. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. 
  3. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
  4. Bake on greased griddle over medium heat until golden brown. 
  5. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. 
  6. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.
Source: fakeginger.com

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