Yeasted Pancakes…or, I don’t live under a rock any more
I have always made pancakes. Everybody in my family loves all the types of pancakes I make, ranging from crepes to pannekoek/pannkaka to fluffy ones. But always, they are made with baking powder and/or soda. I am always on the lookout for good pancake recipes, as our little grandson, Ben, loves them cooked in his special “jungle animal” mini-pancake pan 🙂
Before attending our youngest son Dane’s wedding in Oahu recently, we spent a week in Maui – just the two of us. I am now in love with Hawaii, and I love the different foods and drink I got to try! Our favourite breakfast/lunch place there, the Kihei Caffe, had many delicious offerings. One of their specialties was recommended to us by oldest daughter (and former flight attendant) Camille, who had enjoyed many yummy meals at this establishment while on layovers…”you guys *have* to try their pancakes!” Indeed, said pancakes come with all sorts of “not-so” to “quite” exotic toppings…I had banana and macadamia nut, which was lovely, but the pancake itself was what grabbed my attention. There was this lovely, yeasty aroma to them and the texture was bubbly and different from the pancakes I make at home.
So, once back at home, I wandered the internets looking for recipes to try, and there were so many! How had I missed them?! I make lots of yeast breads and cakes and don’t know how that happened. Anyway. I found this recipe on a great blog called Food Wanderings, and they stated they had adapted it from a Red Star Yeast recipe. I like this recipe as it does not need to stand very long, and the flavour is wonderful. I also like that they are quite impressive looking when done – they hold their round shape and rise nicely.
Adding a handful of blueberries to the batter didn’t hurt!
2 cups flour
2-1/4 tsp. active dry yeast (one-1/4 ounce packet) – I used “instant” yeast for bread machines
2 heaping tbsp. sugar
1 tsp. baking soda
1-1/4 cups milk
1/4 cup water
1/4 cup melted butter
oil for the griddle/pan (I used coconut oil with great success, and it adds a little “je ne sais quoi” to the pancakes!)
In a large bowl, combine one cup of the flour with the yeast and one tablespoon of the sugar, and whisk well. Heat the milk and water together until very warm and add to the flour mixture. Whisk until all ingredients are well incorporated. Cover and let rise for one hour.
In a separate bowl, whisk the eggs well. Add the melted butter to the eggs and whisk until combined.
In another bowl, combine the remaining one cup of flour, 1 tablespoon sugar, baking soda and salt.
Heat your pan/skillet over medium heat until a few drops of water dropped on it bounce before evaporating. You want the griddle hot but not *too* hot, which would result in the pancake overcooking on the surface but remaining raw inside.
Beat down the yeast mixture, and add the egg/butter mixture and whisk until blended. Add the flour/sugar/soda mixture gradually to it, stirring gently just until incorporated.
Scoop about 1/3 cup of batter per pancake, over medium heat. They will remain uniformly round and will brown beautifully. Flip the pancakes once bubbles appear on the surface and the edges look dry-ish. They flip nicely, and are firmer than “regular” pancakes (as I am not the most talented pancake flipper, I really appreciate this).
The recipe also doubles nicely.
Serve to your favourite people, with all the favourite toppings and lots of maple syrup! ♡