In article >,
sf > wrote:

> On Tue, 26 Jan 2010 07:23:56 -0800 (PST), Jude >
> wrote:
>
> >On Jan 25, 3:37*am, isw > wrote:
> >> Tonight, I mixed up a batch of yeast-risen pancake batter, to cook
> >> tomorrow night. The recipe calls for two eggs to be added just before
> >> cooking, but I goofed and added them when I mixed the batter. The batter
> >> will be refrigerated all night and tomorrow, until shortly before dinner.
> >>
> >> Am I asking for all sorts of unpleasant digestive things to happen if I
> >> go ahead and use the batter, or is adding the eggs early something that
> >> is called for in some other recipes, and so probably OK?
> >>
> >> If I'd had more than one packet of yeast, the stuff would have already
> >> been dumped, but I didn't.
> >>
> >> Isaac
> >
> >lots of good advice - but no one has asked for the recipe yet! I've
> >ever made a yeast-raised pancake. Waffles, yes. I'd like to try these!
>
> and no follow up by the OP telling us how it went. Pancake time has
> come and gone.

Just wanted to wait long enough to make sure nothing unpleasant was
going to happen 8^}

It didn't, and the pancakes were a big hit with the three of us, two of
whom do not care for the "original" version at the Old Original Pancake
House (I think that's the name).

Anyhow, these were thin, moist, and very, very tasty. For the rest of
the evening, the house had a faint, sweet, "yeasty" smell -- very
pleasant.

Here's the recipe, which I got from this group after asking for one like
the OOPH version. Unfortunately, I've lost the attribution, for which I
apologize.

These are not a "clone" of the original, but certainly are "in the same
ballpark", and I will be making them again.


Sourdough Pancakes‹Original Pancake House '49ers

2 1/2 teaspoons active dry yeast
1/2 cup warm water, (105-115 F)
1 1/2 cups warm milk, (105-115 F)
3 tbsp unsalted butter, melted
2 cups all-purpose flour
3 tbsp sugar
2 large eggs, lightly beaten
1 tsp salt

Whisk together yeast and water. Let stand until the yeast is dissolved,
about 5 minutes.

Whisk in milk and melted butter.

In large bowl, whisk together flour and sugar. Pour wet ingredients over
dry, and gently whisk them together, mixing just until combined. Cover
bowl tightly and set in warm place for 1 hour. Let the mixture increase
in volume by at least half and become bubbly.

Uncover and stir the batter down, then cover the bowl again. Let rise
overnight at room temperature or in the refrigerator (the batter can be
refrigerated for up to 48 hours, but it will become tangier).

WHEN READY TO COOK:
If the batter is refrigerated, let stand at room temperature for 20
minutes before proceeding.

Stir to deflate batter and whisk in eggs and salt.

Preheat griddle.

Spoon 1/4 cup batter onto griddle for each pancake, leaving room for
spreading. This is a thin runny batter that forms irregular shaped
rounds before it sets, but the pancakes will look fine when you flip
them over. Cook until the top of each pancake is speckled with bubbles
and some bubbles have popped, then turn and cook until the underside is
lightly browned.

Serve immediately or keep warm in 200 F oven while you finish cooking
the rest. Serve with butter and maple syrup.

Notes (not by isw):

(like Original Pancake House - '49ers)

The recipe didn't call for sourdough starter; instead, it had you start
the batter the night before, to give the dough time to rise and ferment.
so I figured I'd give it a go. They were all I remembered and more. The
batter puffs up beautifully, and once the griddle really gets going,
they make wonderfully browned, thin, chewy, slightly gooey cakes. Serve
only with pure maple syrup, please...

Isaac