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Yeast Pancakes

These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.
  • Total Time
    Prep: 10 min. + rising Cook: 15 min.
  • Makes
    about 1 dozen


  • 2 packages (1/4 ounce each) quick-rise yeast
  • 3 cups warm milk (120° to 130°), divided
  • 4 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 cup butter, melted
  • 2 eggs, lightly beaten


  • In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Nutrition Facts
3 each: 718 calories, 21g fat (12g saturated fat), 162mg cholesterol, 1420mg sodium, 107g carbohydrate (13g sugars, 4g fiber), 23g protein.

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