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Ingredients
- 1 1/2 cups warm whole milk (about 105 degrees)
- 1 (.25 oz) package active dry yeast
- 2 1/2 cups all purpose flour
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pine of freshly grated nutmeg
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, beaten
- 2 teaspoons pure vanilla extract
- Butter or oil, for the pan
Details
Preparation
Step 1
1. In a small bowl, whisk together the warm milk and yeast. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.
3. Add the melted butter, eggs, and vanilla to the milk and yeast mixture. Pour the yeast mixture, all at once, into the dry ingredients. Stir until no lumps remain. Cover the bowl with plastic wrap and drape a clean kitchen towel over the covered bowl. Put the bowl on top of a plate in the refrigerator and let the pancake batter rest overnight.
4. When ready to make the pancakes, remove the batter from the fridge and let it sit at room temperature for 20 minutes.
5. Put a rack in the center of the oven, put a heat-proof plat eon the rack, and preheat the oven to 150.
6. In a griddle or a nonstick saute pan set over medium heat, melt 1 tablespoon of butter. Working in batches, spoon the batter onto the griddle. For small pancakes, I use about 2 tablespoons per pancake, and for larger about 1/4 cup. Cook until golden brown on the bottom, about 4 minutes. Carefully flip and cook the second side until golden brown, about 4 minutes. Repeat with the remaining batter. Transfer the cooked pancakes ot the plate in the warm oven, cover with a clean kitchen towel, and keep warm until ready to serve.
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