Yeasted Pancakes

During the early months of the coronavirus pandemic, the Keil family procured a pound of yeast. Eventually Gordon got inspired, and found these two recipes for yeasted pancakes and waffles. They are the new, fantastic, favorite for Sunday morning breakfasts.

Ingredients

• 2 cups flour

• 2 1⁄4 tsp active dry yeast (1 packet)

• 1 1⁄4 cups milk

• 1⁄4 cup water

• 2 eggs

• 1⁄4 cup butter, melted

• 2 tbsp sugar

• 1 tsp baking soda

• 1⁄2 tsp salt

Directions

1. In a large mixing bowl combine 1 cup flour and yeast, mix well.

2. Heat milk and water together until warm, about 110-115° (42-46° C). Add to flour mixture. Stir until combined. Cover and let sit in a warm place for 1 hour.

3. In a small bowl, beat eggs and add melted butter.

4. In a separate bowl, combine the remaining flour, sugar, baking soda, and salt.

5. Stir down the yeast mixture after an hour. Add egg and flour mixtures to yeast mixture. Beat until smooth.

6. Bake on a griddle at 350° until golden-brown, adding in any chocolate chips, blueberries, walnuts, or bananas you may want.

Note: Dad’s favorite flour substitute so far was using emmer flour instead of all-purpose flour.