Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Yeast-Raised Pancakes 3.8 (64) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 28, 2020 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, February 1998 Rate It PRINT