This recipe has traditional leavening but the addition of a bit of yeast gives them a nice texture and aroma, very buttery and moist. Serves 2-3 and easily doubles for a family.
Heat:
3/4 cup plus 2 Tablespoons of milk until warm (120 degrees, warm not hot on the inside of your wrist).
Add a heaping teaspoon of active dry yeast and stir. Sit aside while you mix the following:
In a bowl mix
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder.
To yeast mixture whisk in:
1 large egg (or two small)
2 Tablepoons honey
1/4 teaspoon vanilla
3 Tablespoons butter, melted (drizzle in slowly while whisking).
Mix wet into dry ingredients just until moistened. Cover with plastic wrap and set in warm place (I do oven with light on) for 30 minutes (if it's cold in the room, give it an hour).
Use a 1/4 cup measure to drop the batter onto a heated grill. (about 300 degrees). Cook until bubbling and edges are starting to dry, then flip and cook a bit more.
Directions:
1. Heat milk in a small saucepan over low heat, or in a microwave-safe bowl until lukewarm (between 110F and 115F).
2. Transfer milk to a mixing bowl. Stir in sugar and yeast. Let stand for about 5 minutes, or until mixture turns foamy.
3. Add flour, salt, remaining sugar, butter, and egg yolks to yeast mixture. Mix until batter is smooth. Cover bowl tightly with plastic wrap. Move to a warm place and allow the dough to rise about 1 ½ hours, or until doubled in size.
4. Heat a tablespoon or so of oil in a skillet over medium heat. Pour in ¼ cup of batter at a time, keeping pancakes 2 inches apart. Cook for approximately 3 minutes on one side, or until golden brown. Flip and cook for another minute or so, until golden brown.
