Yeast Pancakes
Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes.
Devon-O'Brien
EatingWell.com, April 2022
Gallery
Credit: EatingWell photography / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Cover and refrigerate batter (Step 1) overnight.
Nutrition Facts
Serving Size:
2 pancakes Per Serving:
249 calories; protein 9g; carbohydrates 35g; dietary fiber 5g; sugars 6g; added sugar 3g; fat 9g; saturated fat 1g; mono fat 5g; poly fat 3g; cholesterol 44mg; vitamin a iu 183IU; vitamin b3 niacin 3mg; vitamin d iu 38IU; vitamin e iu 2IU; folate 49mg; vitamin k 5mg; sodium 173mg; calcium 97mg; iron 2mg; magnesium 64mg; phosphorus 229mg; potassium 263mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 4mg; selenium 30mcg.