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Breakfast

Yeast Pancakes

A batter of water, yeast, flour, and salt that rises overnight and is cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Yeast Pancakes

Ingredients

Directions

Make the batter

  1. Mix water, yeast, and enough flour to create a thick batter.

  2. Cover the mixture and place it in a warm spot overnight.

  3. Check that the batter is light and foamy in the morning.

  4. If the batter is too thick, add salt and warm water.

Rest and cook

  1. Beat the mixture well and let it sit at 80°F (27°C) for an hour.

  2. Preheat a soapstone or pancake griddle.

  3. Rub the griddle with salt after each pancake to prevent sticking.

  4. Cook the pancakes until they are nicely browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Yeast
Ferments the batter, making it light, foamy and airy before cooking.
Flour
Forms the thick batter structure that the pancakes set around as they cook.
Water
Hydrates the flour and yeast so fermentation and batter mixing can take place.

The step that matters

Letting the batter rise before cooking. Yeast needs time and warmth to ferment the batter; if it is not light and foamy, the pancakes will be dense. Checking the batter in the morning shows whether fermentation has happened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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