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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.