You probably make waffles or pancakes with Bisquick or a boxed pancake mix.
But taking a little extra time to make a batter with yeast yields a really tasty treat.
It's super easy if you make the batter the night before, then just take it out of the refrigerator and make up the waffles or pancakes in the morning.
I highly recommend you try these.
I'm not a syrup fan, so I eat mine with butter and raw sugar, or I use the pancakes like bread with a fried egg sandwiched between.
2+1/4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm milk (120 to 130 degrees F)
3 large eggs
3 tablespoons butter, melted, or vegetable oil
2 teaspoons vanilla extract
In a large bowl, combine flour, undissolved yeast, sugar, and salt.
Add warm milk, eggs, butter, and vanilla, stirring just until blended.
Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes (or leave in refrigerator overnight).
Bake batter in heated waffle iron according to manufacturer’s directions.
Serve immediately with your favorite toppings such as butter, syrup, preserves, fresh fruit, whipped or sour cream.
Makes 16 (4-inch) waffles
Note: if you prefer using Active Dry Yeast, dissolve yeast in 1/4 cup warm water (105 to 115 degrees F), then reduce milk in recipe to 1+3/4 cups.
Prepare batter as directed above, adding dissolved yeast along with milk.
Note: to make pancakes instead of waffles, prepare batter with only one egg, and only 1+3/4 warm milk.
Let rise as for waffle batter, then cook pancakes on buttered griddle over medium heat.
If desired, as pancakes cook on first side, add fresh blueberries to top side while it is still wet, then flip to cook.
Makes 20 (4-inch) pancakes.
Serving size: 1 waffle
Serving weight: 2.3 ounces (64 grams)
Calories 120; Total fat 4 g; Saturated fat 2 g;
Cholesterol 50 mg; Sodium 190 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 4 g; Protein 4 g
Recipe from Fleishmann's Yeast