Ingredients
2 packages (1/4 ounce each) quick-rise yeast3 cups warm milk (120° to 130°), divided4 cups all-purpose flour2 teaspoons sugar2 teaspoons salt1/4 cup butter, melted2 eggs, lightly beaten
Preparation
In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes.
Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
