Yeast Pancakes
Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes.
Ingredients
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3 cups whole-wheat flour
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2 tablespoons granulated sugar
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½ teaspoon salt
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2 large eggs
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2 ¼ cups low-fat milk
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¼ cup neutral oil, such as canola or avocado
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2 teaspoons vanilla extract
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1 envelope active dry yeast (2 1/4 teaspoons)
Description
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Whisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.
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Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.
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