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.
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)
Method
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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.
