- 1 teaspoon dry yeast
- 1/2 cup warm water (105-115 degrees F)
- 1 1/2 cups warm milk (105-115 degrees F)
- 2 cups all purpose flour
- 3 tbsp sugar (or 1/4 cup malt powder)
- 2 large eggs - lightly beaten
- 1 tsp salt
- 2 Tbsp melted butter
- 1 tsp baking powder
Mix together all ingredients except eggs, butter and baking powder. All ingredients should be at least at room temperature or a bit warmer. Mix the ingredients in a bowl about 6 qt size, or about 3x larger than the volume of batter.
Keep this batter, covered with plastic wrap, at room temperature--not warm like you would for bread dough. You want it to rise slowly. After a couple hours, the batter will begin rising. After it at least doubles in volume, stir it down.
The next day, beat in the eggs, the melted butter, and 1 tsp of baking powder (stirring the batter will cause it to deflate; the baking powder will restore some of that rise). You may need to adjust the consistency of the batter, most likely with a few tablespoons of water, although if the batter is too runny, you can add a spoonful or 3 of flour.
Cook as you would regular pancakes on a greased skillet or griddle until golden (approx 2-3 minutes on each side.)

No comments:
Post a Comment