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Pancakes
This is a simple recipe for yeast rise pancake batter. You can use a fast yeast rise a few hours before cooking, or you can mix the batter the night before breakfast, and let the mixture rise slowly in a refridgerator overnight.
This recipe makes about 6 5" inch pancakes.
Ingredients:
- 1/2 cup of White Flour
- 1/2 cup of Whole Wheat Flour
- 1/2 of good plain Yoqurt ( Whole milk style is prefered )
- 1 Tablespoon of Bob's Red Mill egg replacer
- 1 teaspoon of Yeast
- 1/4 cup Honey
- 1/4 teaspoon of Salt
- Whole Milk added until mixture is thick but smooth (measure next time)
- Peanut Oil for greasing the cooking surface
Preparation:
Mix all the ingredients thoroughly.
Let the yeast rise about 3 hours on the counter, or overnight in the refrdigerator.
Cook pancakes in a large pan or on a griddle at medium heat.