YEAST PANCAKES

1 pkg. Red Star Active Dry Yeast
1/4 cup warm water (110-115 degrees F)
1 3/4 cups milk, scalded then cooled to lukewarm
2 tbsp. sugar
1 tsp. salt
1/8 tsp. each ground ginger and ground nutmeg (optional)
3 tbsp. oil (or 4 tbsp. soft vegetable shortening)
3 eggs, room temperature
2 cups sifted all-purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, and spices. Beat in rest of ingredients with rotary beater until smooth. Cover and let rise in warm place about 1 hour. Batter will be light and bubbly.

Use immediately, or cover and refrigerate overnight. (Do not refrigerate more than 24 hours.)

WHEN READY TO COOK:
Preheat griddle. Grease lightly, if necessary.

Stir down batter. Drop from tip of large spoon, or pour from pitcher onto hot griddle. Turn as soon as bubbly. Bake other side until golden brown.

TO SERVE:
To serve rolled pancakes, squeeze several drops of lemon juice over the cakes, add a sprinkling of confectioners’ sugar, and spread cooked sweetened apple slices (canned apple slices are fine) in the centers of the pancakes. Roll up. Add a dash more of sugar and serve at once. Or serve with syrups, jams, or warmed fruit sauces.

Makes 24 (4-inch) pancakes
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated