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Martha's Yeast Raised Pancakes

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Breakfast
Recipe Preparation Level: moderate
    Hotcakes, flapjacks, griddle cakes, johnnycakes, pancakes—call them what you will, they have a very special place at the American table. Pancakes evoke memories of lazy Sunday mornings, family brunches, and that classic civic fund-raiser, the pancake breakfast.

    Making pancakes is among the simplest of culinary feats. To start, you need the right ingredients. Fortunately, the best flour for pancakes is the most readily available—good old all-purpose. High-gluten flour makes tough, chewy pancakes, while pancakes made with cake flour get soggy when syrup is poured over them. A yeast batter is a little more complicated to make than a traditional batter leavened with baking soda or powder, but it gives these pancakes a wonderful, briochelike texture. Steps one and two can be done a day ahead; let the covered dough rise overnight in the refrigerator.

    Learn more about pancakes in the February 1998 issue of Martha Stewart Living.

    Makes 2 dozen pancakes

    1 1/2 cups milk
    2 tablespoons sugar
    1 package active dry yeast
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    4 tablespoons unsalted butter, melted
    3 large egg yolks

    1. Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in the sugar and yeast. Let stand until creamy (about 5 minutes).

    2. Whisk in the flour, salt, butter, and egg yolks until 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 the pancakes; cook until golden on bottom (about 1 1/2 minutes). Transfer to a heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm.

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