Pancakes
This is a recipe that I've been searching for. My girlfriends father made pancakes with molasses and I found this recipe that really close to his secret recipe.
- Preparing Time: 45 minutes
- Total Time: 30 minutes
- Served Person: 4
sweet
moist
tasty
breakfast
brunch
pancakes
molases
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/4 cup butter melted
- 1 package active dry yeast
- 1/2 cup water lukewarm
- 2 cups water cold
- 3 cup all-purpose flour
- 1/2 cup water hot
- Carbohydrate 71.46366175 g
- Cholesterol 61.06 mg
- Fat 24.050793 g
- Fiber 3.25454254308939 g
- Protein 10.03352975 g
- Saturated Fat 14.7552541 g
- Serving Size 1 1 Serving (423g)
- Sodium 1642.806 mg
- Sugar 68.2091192069106 g
- Trans Fat 1.92916 g
- Calories 543 calories
Dissolve the yeast in the lukewarm water. Add the cold water. Sift together the sifted all-purpose flour and salt. Stir into the yeast mixture and beat vigorously until smooth. Cover and place in the refrigerator overnight. In the morning, stir in the molasses and melted butter. Dissolve the baking soda in the hot water and add to the mixture. Let stand at room temperature for 30 minutes. Drop the batter onto a hot grill or skillet, spacing the cakes well apart to allow room for spreading. When bubbles appear on the surfaces and are beginning to break, use a spatula to lift the edges to see whether the undersides have browned. If so, flip and cook the other side until just done. Makes about 36 4-inch pancakes.
