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3 cups whole-wheat flour
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2 tablespoons granulated sugar
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½ teaspoon salt
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2 large eggs
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2 ¼ cups low-fat milk
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¼ cup neutral oil, such as canola or avocado
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2 teaspoons vanilla extract
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1 envelope active dry yeast (2 1/4 teaspoons)
Yeast Pancakes
Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes.
Nutrition Information
202
Calories
28g
Carbohydrates
13g
Protein
724mg
Potassium
2g
Fiber
2g
Sugar
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