BYC Café

[Chick-N-Fun]

Yes! I am making a half recipe but it still makes a lot of waffles...Maybe I should make a double recipe!

Only if you have REAL maple syrup......mmmmmm

 

[ronott1]

I've read that can be passed on to humans. Have you heard that too?

Not that humans get it but that we can spread it from dander on our shoes

 

[ronott1]

Only if you have REAL maple syrup......mmmmmm

I do! It is from Costco

 

[007Sean]

Bacon in the fry pan here. It is snowing down here as well. We have about 5 inches so I guess it is one of those wait and see what happens. Thanks for the coffee and the eggs will be up in a few...

Morning Margie, bacon and eggs sounds good on a cold snowy day!

 

[Chick-N-Fun]

The yeast raised recipe is awesome! They taste like doughnuts

Can you share that recipe? Or will you make me go to a baking thread?!

 

[N F C]

Only if you have REAL maple syrup......mmmmmm

Maple syrup (the real deal) is the only way to go!

 

[ronott1]

Can you share that recipe? Or will you make me go to a baking thread?!

Yeast raised Pancakes

"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.

 

[N F C]

Yeast raised Pancakes

"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.

That is a really good recipe Ron, it's the one I use whenever DH & I want pancakes. I think I got that from you on the Home Baker's thread.

 

[Chick-N-Fun]

Yeast raised Pancakes

"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.

Thank you so much! Can’t wait to try them!!

 

[ronott1]

That is a really good recipe Ron, it's the one I use whenever DH & I want pancakes. I think I got that from you on the Home Baker's thread.

It is in the index There!

They make very good pancakes and waffles