Yeast-Raised Pancakes Recipe

Heat milk in a small saucepan over medium heat until lukewarm. Change milk to a giant 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 straightforward. Cowl bowl tightly with plastic wrap. Change bowl to a warmth place; let dough rise until doubled (about 1 1/2 hours), or make batter the night sooner than, and let rise in a single day in fridge.

Heat griddle to 375 ranges and oven to 175 ranges. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating plenty of swimming swimming pools, 2 inches apart. Put together dinner pancakes until bubbles form on the very best and the edges are barely dry, about 3 minutes. Using a spatula, flip pancakes; put together dinner until golden on bottom, about 1 1/2 minutes. Change to a heatproof plate; maintain in warmth oven. Repeat with the remaining batter. Serve.