Yeast Pancakes

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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.
active:
35 mins
total:
9 hrs
Servings:
9
Yeast Pancakes EatingWell photography / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell

Ingredients

Directions

  • Whisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.

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  • Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.

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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
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