These pancakes can also be cooked like a very thin crepe. They freeze well and can be frozen and stacked by placing a piece of freezer paper between each pancake. Using the basic batter, you can also enjoy apple or bacon pancakes!
Everyday Pancakes
1 package active dry yeast
1/4 cup warm water
4 cups warm milk
4 cups flour
1 teaspoon salt
butter or margarine
Dissolve yeast in warm water, add to warm milk. Combine flour and salt in large mixing bowl; gradually stir in liquids, beating until smooth. Let rise 45 minutes. Lightly grease a 12 inc skillet; when very hot pour on about 3/4 cup batter. Tilt pan quickly to cover bottom with batter. Brown lightly on one side, turn and brown quickly on other side. Serve with sugar, pancake syrup or molasses. Makes 6 large pancakes.
Prepare batter as above. When batter is poured, place 4 or 5 slices of peeled apple on batter. Brown lightly and turn carefully to brown other side. Serve with brown sugar, butter and cinnamon.
Bacon Pancakes
Prepare batter as above. Place 3 to 4 slices of crisp cooked bacon on the bottom of the skillet with a little bacon fat and butter. Cover with batter and cook until brown. Turn carefully and brown other side. Serve with brown sugar, maple syrup, or molasses.