Today we’re featuring a gorgeous dish from our friend Haley over at the like-minded Cheap Recipe Blog. We are so happy to have her in the house since she shares our own budget-conscious philosophy (and serves up some pretty jaw-dropping photography!). I had never thought of adding yeast to flapjacks before, but after seeing her photos and since my one-year old is a pancake maniac, I’m whipping these up this weekend!
Hey there! My name is Haley and I write Cheap Recipe Blog. I am thrilled to be guest posting today on Feast On the Cheap! My blog’s focus is – you guessed it – cheap recipes. My goal is to share recipes that are delicious, wholesome, and easy on the wallet. (I’ll let you in on a little secret: It’s easier than you think!)
First of all, I’d like to thank Mary Anne and Mariel for allowing me to guest post today. I have been following Feast on the Cheap for awhile now. I love this blog because it proves that budget cooking can be delicious, nutritious, flavorful – and fun. Their creative recipes and stunning photos are inspiring. And I’m sure you agree if you’re here right now!
Today I’m sharing a slightly out-of-the-box pancake recipe with you. It’s yeast-risen, which gives it a light and airy texture and a fresh baked bread taste. If you’re looking for a new take on pancakes and have a little extra time to devote to a yeast-based recipe, give these a go. I hope you’ll like them as much as I do.
A word about cost: Pancakes are one of the most bang-for-your-buck meals out there. This particular recipe costs just $1.70 for four servings. And it’s made with pantry staples, so you can probably avoid a potentially costly trip to the grocery store.
1 ½ cups milk
2 tablespoons sugar
1 package active dry yeast
1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons sugar
4 tablespoons melted butter
3 large egg yolks
Oil, for cooking
Sour cream-brown sugar topping (mix ½ cup sour cream with ¼ cup brown sugar)
1. Heat milk in a small saucepan over low heat, or in a microwave-safe bowl until lukewarm (between 110F and 115F).
2. Transfer milk to a mixing bowl. Stir in sugar and yeast. Let stand for about 5 minutes, or until mixture turns foamy.
3. Add flour, salt, remaining sugar, butter, and egg yolks to yeast mixture. Mix until batter is smooth. Cover bowl tightly with plastic wrap. Move to a warm place and allow the dough to rise about 1 ½ hours, or until doubled in size.
4. Heat a tablespoon or so of oil in a skillet over medium heat. Pour in ¼ cup of batter at a time, keeping pancakes 2 inches apart. Cook for approximately 3 minutes on one side, or until golden brown. Flip and cook for another minute or so, until golden brown. Keep pancakes warm in oven until ready to serve.