April 30, 2012 in breakfast, spon
I can’t tell you how many times I’ve made yeast waffles in the past few years but I never considered making yeast pancakes. These Spicy Yeast Pancakes caught my eye when I was browsing through the Red Star Yeast recipe section and I couldn’t wait to make them!
I was intrigued not only because they’re yeast pancakes but also because normally when pancakes (or waffles) have “spicy” in the title, it just means they has cinnamon in them. These have no cinnamon – they have nutmeg and ginger instead! They tasted like gingerbread! We topped them with applesauce like the recipe suggests and it was perfect!
The best part about doing yeast pancakes is that you can make the batter the night before so all you have to do is put them on the griddle in the morning. It really helps to simplify the morning routine.
Two years ago: Rigatoni and Chicken Sausage in Marsala Cream Sauce
2 cups all-purpose flour
2¼ teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon nutmeg
1¾ cups milk
¼ cup water
¼ cup shortening
- In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
- Bake on greased griddle over medium heat until golden brown. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.
This post is sponsored by Red Star Yeast. All opinions are my own.
Chocolate Ganache Ice Cream