Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Yeast-Raised Pancakes 3.8 (64) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Yield: 12 4-inch pancakes Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture. Ingredients 1 ½ cups milk 2 tablespoons sugar 1 package active dry yeast 1 ½ cups all-purpose flour ½ teaspoon salt 4 tablespoons unsalted butter, melted 3 large egg yolks Directions Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes. Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator. 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 pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve. Rate it Print