Yeast Hotcakes

Yeast Hotcakes

1 tbsp. active dry yeast
1 tbsp. honey powder, sugar, or brown sugar
2 cup warm filtered water
2 cups all-purpose flour
1/4 cup honey powder, sugar, or brown sugar
1 tsp homemade bourbon vanilla extract
4 tbsp. melted butter
2 eggs
4 tbsp. powdered milk
4 tbsp. SACO powdered buttermilk
1 tsp lemon juice
1 tsp sea salt

1. Bloom yeast by combining warm filtered water, yeast, and 1 tbsp. honey powder, sugar, or brown sugar.
2. Add butter, honey powder, sugar, or brown sugar, vanilla, eggs, lemon juice and salt.
3. Add flour, milk powders, and stir until all ingredients are wet. There will still be lumps. No more than 10 - 20 strokes.
4. Cover and allow mixture to rise for 30 minutes.
5. Pre-heat griddle to 325°F.
6. Pour 1/3 cup of batter on a lightly oiled griddle.
7. Flip after bubbles start to form.
8. Remove when cooked through.


• To be fair, in 1843 they would not have used powdered milks.  I use it here because of the ease of use of these fine products.  You could use fresh milk and buttermilk in the place of the water and the powdered milks but, depending on the brand and age of the milk, your results could vary greatly.  Just stick with the powdered milk - it works great. 

• As for powdered honey, this is also an ingredient that would have been unavailable in 1843.  However, that is no excuse not to use it now.  If you want to use fresh honey you will need to tinker with both the amount of other liquids used as well as increase the amount of flour that would be required.

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