Any Home Bakers Here?

[ronott1]

@ronott1 I'm trying to locate your yeast pancake recipe here. Or another pancake recipe that is good with fruit added. Can you point me in the right direction?

Here you go!

Yeast Pancakes

Prep Time: 10 Minutes
Ready In: 25 Minutes
Submitted By: Dorothy Smith
Cook Time: 15 Minutes
Servings: 4

"These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow."

Ingredients:

4 cups all-purpose flour
2 (.25 ounce) packages quick-rise yeast
2 teaspoons sugar
2 teaspoons salt
3 cups warm milk (120 to 130 degrees F)
2 eggs, beaten
1/4 cup butter or margarine, melted

Directions:

In a mixing bowl, combine the flour, yeast, sugar and salt. Add milk(add ¼ more milk if too thick), eggs and butter; beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

 

[ronott1]

Working on a NEW Seven Grain Bread Recipe had a new experience. RON, you probably have the answer to this one. I purchased a White and Blue package, Yeast
that was compressed, hard as a brick. When I opened it, it became normal (not like a brick). Did NOT read the directions. ASSUMED yeast was yeast and it should go into
warm water. The yeast did NOT bubble, like usual. Checked the date, fine.

The bread DID NOT rise...and it came like a BRICK. Tastes ok. Would NOT brown.
Then I read the directions on the package Fleishman's Instant Yeast. It said to add
the yeast to the flour, wait 30 seconds and then proceed and use twice the amount of
water in the recipe.

I know I should have read the directions FIRST. Now I really do NOT want to continue the use this yeast. It was $4.19 for one pound. What a day of baking.
EEK. Aria

What brand of yeast was that? The directions sound odd to me.

The two types I have are instant years that goes in with the flour salt and etc. The main difference is that it does not need to proof in water first. The other difference is that hotter water is used.

The yeast should have worked though. Consider returning it and getting the years you are used to. I use fleischmanns regular yeast from Costco

 

[rjohns39]

Thank you. They are rising as we speak.

 

[Aria]

Ron, thanks for your answer. It was 1 pound of Fleishman's Instant Yeast and when I
purchased it (Blue and White bag) it was compressed and hard as a brick. When I opened it it was soft. It did NOT look the same as the yeast I usually use. (lighter in color and less grandular). Only bad part...I cannot bake until I go shopping.

It was a lot more for the price....but I am going to throw it in my compost and go back
to the usual yeast I have been using for YEARS. Thanks again, Aria

 

[ronott1]

Ron, thanks for your answer. It was 1 pound of Fleishman's Instant Yeast and when I
purchased it (Blue and White bag) it was compressed and hard as a brick. When I opened it it was soft. It did NOT look the same as the yeast I usually use. (lighter in color and less grandular). Only bad part...I cannot bake until I go shopping.

It was a lot more for the price....but I am going to throw it in my compost and go back
to the usual yeast I have been using for YEARS. Thanks again, Aria

That is the yeast that is added directly to the flour. You can also add it to water or milk like normal

I found these tips and instructions for using it:

USING INSTANT YEAST
Tip for Successful Baking: Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

TRADITIONAL BAKING

• One 1/4 oz. packet (7g) or 2+1/4 tsp of Instant Yeast will rise up to 4 cups of flour.
• See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine yeast requirements for your recipe.
• If your yeast is stored in the refrigerator or freezer, we recommend allowing the dry yeast come to room temperature before using.
• In traditional dough making, (kneading by hand or in a stand mixer), you may use Instant (Platinum or Quick Rise) Yeast and Active Dry Yeast interchangeably, one for one. You may incorporate either type of yeast by rehydrating the yeast in warm water with sugar first or blending the yeast with the dry ingredients prior to adding warm liquids. With faster-acting instant yeast, the dough may rise faster; with moderate-acting active dry yeast, the same dough may rise more slowly. Simply monitor how the dough is rising and adjust the time accordingly.

Instant Yeast was developed to be added directly to dry ingredients:

• Use liquid temperatures of 120°F-130°F.
• Yeast activity may decrease if it comes into direct contact with salt or sugar.

Instant Yeast can be dissolved in liquids before using, if desired:

• Rehydrating Dry Yeast before using gives it a “good start” – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.
• Water is recommended for dissolving yeast.
• Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.
• Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.
• Stir in yeast until completely dissolved.
• Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
• Add mixture to remaining ingredients.
• Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast.

 

[rjohns39]

Ron, They were fantastic. Since I had thawed frozen berries, I used the juice to make a syrup. Berries in the pancakes and syrup from the berries on top.

 

[N F C]

Ron, They were fantastic. Since I had thawed frozen berries, I used the juice to make a syrup. Berries in the pancakes and syrup from the berries on top.

Your pancakes and syrup sound terrific!

 

[ronott1]

Ron, They were fantastic. Since I had thawed frozen berries, I used the juice to make a syrup. Berries in the pancakes and syrup from the berries on top.

The recipe makes great waffles too!

I love the berry syrup and berries in the pancakes idea! I need to try that next

 

[Aria]

Ron, Thanks for all the information. I think I will stick to my usual
YEAST. It's enough to get it all correct....without dealing with this
type of yeast. NOT WORTH the time and effort. I need my BRAIN
to concentrate on the recipe I am trying....not working further with
this yeast. EEK. But, it is NEAT to read this information. LEARNING...More and More.

I hope you agree. STICK TO THE YEAST I HAVE BEEN USING FOR
MANY MANY YEARS. Not the time to change at this time in my life.
YES? THANKS AGAIN, FOR ALL YOUR INFORMATION. It adds so
much to my baking. Fond Regards, Aria

 

[ronott1]

Ron, Thanks for all the information. I think I will stick to my usual
YEAST. It's enough to get it all correct....without dealing with this
type of yeast. NOT WORTH the time and effort. I need my BRAIN
to concentrate on the recipe I am trying....not working further with
this yeast. EEK. But, it is NEAT to read this information. LEARNING...More and More.

I hope you agree. STICK TO THE YEAST I HAVE BEEN USING FOR
MANY MANY YEARS. Not the time to change at this time in my life.
YES? THANKS AGAIN, FOR ALL YOUR INFORMATION. It adds so
much to my baking. Fond Regards, Aria

I do agree!

Even though I have some instant yeast in the fridge, I use the regular yeast most of the time. I get it in a two pound brick from costco. I think the regular yeast develops better flavor