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Category: Breakfast
Raised waffles or pancakes - TastyPlanner.com
Chef: Pat Roberts
These are the best pancakes in the universe. I add blueberries most of the time.
Recipe Source: Betty Crocker's Cookbook
Ingredients
1 package active dry yeast (or 1 tbsp.)
1/4 cup warm water
1 3/4 c. lukewarm milk (scalded, then cooled)
2 tbsp. sugar
1 tsp. salt
3 eggs
1/4 c. butter, melted
2 cups flour (you can use 1/2 c. whole wheat and 1-1/2 c. white)
Instructions
In large bowl, dissolve yeast in warm water. Add remaining ingredients, and beat until smooth. Cover and let rise in warm place 1-1/2 hours. Stir down batter. Cover again and refrigerate 8-12 hours. Make into waffles or pancakes.
To make blueberry pancakes, rinse a 12-oz. bag of frozen blueberries in warm water. Drain well, and add to the batter just before cooking the pancakes.
Modifications: I never refrigerate the batter overnight, but make it into pancakes or waffles as soon as the batter has doubled—usually in 30 to 60 minutes
I usually scald two cups of milk, and add the yeast once the milk has cooled to lukewarm (omitting the warm water). Once the yeast has dissolved in the milk, I add the other ingredients.
For pancakes, if the pancakes are thicker than desired, thin the batter by adding a little milk. If the pancakes are too thin, add a little flour to the batter.
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