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American pancakes on dry yeast with melted butter

American Yeast Pancakes with Clarified Butter

Tender, fluffy, and full of aroma—finger-licking good! American pancakes are more like thick flapjacks: they're substantial, fill out the plate nicely, and don't roll up the way thin crepes do. The flavor is impressive, too, and shifts depending on what goes into the batter. The version I'm sharing here is built on a yeast batter that, even so, comes together fairly quickly. One more thing worth knowing: to get these pancakes to their proper size, an electric griddle works best. In a pinch you can use a small skillet, but then cooking takes considerably longer. It's a classic American breakfast, best made on a griddle.

Anna K

Recipe author

American pancakes on dry yeast with melted butter

Composition / ingredients

Servings:

Eggs

Sugar (granulated)

All-purpose flour

250

Milk

300

Clarified butter (ghee)

Active dry yeast

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 25 % 12 g

Carbohydrates 58 % 28 g

251 kcal

GI: 7 / 0 / 93

Cooking method

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Start the American pancakes the usual way: beat the eggs and sugar together with a mixer or whisk, add the flour combined with the dry yeast, then gently pour in the melted clarified butter and the milk. Add each component one at a time, gradually, stirring the batter constantly as you go. Cover it with a cloth napkin and set it—note this—in a cool spot rather than a warm one. That lets the batter rise, but only gently, not too much. Give it about an hour to rest, then start cooking. Your American pancakes are ready!