Go Back
pancakes

Print Recipe Pin Recipe

Ingredients
  

  • 1/2 cup water (105-115 degrees)
  • 1 tbsp active dry yeast
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 3/4 cups milk, room temperature
  • 2 tbsp cooking oil
  • 2 cups all purpose flour
  • 1 egg
  • 1 pinch baking soda

Instructions
 

  • Place water in large crockery or plastic bowl. Sprinkle yeast over water; mix. Add sugar, then salt, milk, and oil; mix well. Add flour, ½ cup at a time, and beat till smooth.
  • Cover with a clean dishtowel or plate, and place in a draft free place. Let set 4-6 hours or overnight.
  • Beat egg in small bowl. Add egg and soda to batter; mix well. Preheat girddle over moderate heat. Pour about ¼ cup batter on girddle for each pancake. Allow plenty of space between pancakes, then spread each until about 4 inches across.Cook until bubbles form on surface and underside is brown. Turn, and brown the other sides.
  • Remove from griddle; keep warm while cooking the rest of the pancakes. Serve hot with butter, fresh fruit, and syrup.

Notes

Variations:
Wheat pancakes: Replace ½ cup flour with whole wheat flour. May add 1 tsp flax seed, 1/3 cup pecans.
Blueberry pancakes: After pouring the battle on the griddle, dot with 5-6 fresh or frozen blueberries.