SEPTEMBER 27, 1999 COOKING: YEAST-RAISED PANCAKES

Hotcakes, flapjacks, griddle cakes, johnnycakes, pancakes—call them what
you will, they have a very special place at the American table. Pancakes
evoke memories of lazy Sunday mornings, family brunches, and that classic
civic fund-raiser, the pancake breakfast.

Making pancakes is among the simplest of culinary feats. To start, you need
the right ingredients. Fortunately, the best flour for pancakes is the most
readily available—good old all-purpose. High-gluten flour makes tough,
chewy pancakes, while pancakes made with cake flour get soggy when
syrup is poured over them. A yeast batter is a little more complicated to
make than a traditional batter leavened with baking soda or powder, but it
gives these pancakes a wonderful, briochelike texture. Steps one and two
can be done a day ahead; let the covered dough rise overnight in the
refrigerator.

Learn more about pancakes in the February 1998 issue of Martha Stewart
Living. RECIPE YEAST-RAISED PANCAKES
Makes 2 dozen pancakes 1 1/2 cups milk
2 tablespoons sugar
1 package active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3 large egg yolks

1. Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large
bowl, and stir in the sugar and yeast. Let stand until creamy (about 5 minutes).

2. Whisk in the flour, salt, butter, and egg yolks until smooth. Cover bowl tightly with plastic
wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours).

3. Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle,
pour batter onto griddle, creating several pools 2 inches apart. Cook pancakes until
bubbles form on the top and the edges are slightly dry (about 3 minutes). Using a spatula,
flip the pancakes; cook until golden on bottom (about 1 1/2 minutes). Transfer to a
heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm.