2 1/4 cups all-purpose flour
3 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 3/4 cups warm milk (105º to 115ºF)
1/4 cup butter or margarine (1/2 stick), melted
1 egg
Servings: 7
1. In large bowl, combine flour, sugar, yeast and salt. Stir in milk, butter and egg until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate overnight, if desired.
2. Stir down batter; pour 1/4 cup per pancake onto hot, lightly greased griddle or skillet. Cook pancakes until edges are dry. Turn; cook other sides until golden brown. Top as desired.
Yield: 14 (4-inch) pancakes
Notes: TIPS:
• Fleischmann's® Active Dry Yeast may be substituted for Rapid Rise Yeast. Dissolve 1 package active dry yeast in 1/4 cup warm water (105º to 115ºF). Prepare batter as directed, except reduce milk to 1 1/2 cups and add dissolved yeast along with milk.
• Orange Pancakes
Immediately before cooking, stir 1 teaspoon freshly grated orange peel into batter; add 1/2 cup chopped nuts, raisins, dried cranberries or mini-chocolate morsels.
• Spiced Pancakes
Stir 1 teaspoon ground cinnamon into batter.
• Vanilla Pancakes
Stir 1 teaspoon pure vanilla extract into batter.
3 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 3/4 cups warm milk (105º to 115ºF)
1/4 cup butter or margarine (1/2 stick), melted
1 egg
Servings: 7
1. In large bowl, combine flour, sugar, yeast and salt. Stir in milk, butter and egg until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate overnight, if desired.
2. Stir down batter; pour 1/4 cup per pancake onto hot, lightly greased griddle or skillet. Cook pancakes until edges are dry. Turn; cook other sides until golden brown. Top as desired.
Yield: 14 (4-inch) pancakes
Notes: TIPS:
• Fleischmann's® Active Dry Yeast may be substituted for Rapid Rise Yeast. Dissolve 1 package active dry yeast in 1/4 cup warm water (105º to 115ºF). Prepare batter as directed, except reduce milk to 1 1/2 cups and add dissolved yeast along with milk.
• Orange Pancakes
Immediately before cooking, stir 1 teaspoon freshly grated orange peel into batter; add 1/2 cup chopped nuts, raisins, dried cranberries or mini-chocolate morsels.
• Spiced Pancakes
Stir 1 teaspoon ground cinnamon into batter.
• Vanilla Pancakes
Stir 1 teaspoon pure vanilla extract into batter.
Last edited by a moderator:
