Pancakes around our house are always considered a “special occasion” breakfast, maybe because it’s something that involves actual cooking as opposed to sticking something in the toaster or pouring milk over cereal. The girls always get excited for pancakes. The thing about pancakes for me, however, is that they can be a little heavy and dense. If you have the time to prep the batter for breakfast the night before, you can try this pancake batter recipe which rises overnight in the refrigerator. They end up lighter and fluffier than regular pancakes and they have a light yeasty flavor.
Yeast-Raised Pancakes (makes about 10 medium pancakes)
1-1/2 cups warm milk
2-1/4 teaspoons active dry yeast
1/4 cup vegetable oil
2-1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
Mix the milk, yeast, oil and egg together in a large bowl until the yeast is fully dissolved. Add the remaining ingredients and stir only until everything is incorporated. Cover the bowl with plastic wrap and put in the refrigerator overnight.
In the morning, heat a griddle or heavy frying pan over medium heat (we always use a cast iron pan). Add a little oil to the pan. Spoon in pancake batter to make pancakes of your desired size. Cook for just about 1-2 minutes per side until golden on both sides and cooked completely through. Serve immediately.