49Er Flapjacks - cooking recipe

Ingredients

2 teaspoons dry yeast
2 cups warmed milk, 110 degrees
1 1/2 tablespoons melted butter
2 eggs, lightly beaten
1 1/2 tablespoons sugar
1 1/4 cups bread or 1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla

Preparation

THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
Dissolve in yeast.
Let mixture stand 5 minutes.
Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
Add melted butter to milk mixture.
Mix wet ingredients into dry and whisk until fully combined.
Let stand at room temperature for 1 hour , then whisk down to deflate.
Let stand overnight in the refrigerator or at room temperature.
In the morning, deflate again, whisk in beaten eggs and vanilla.
Batter should be runny and spread easily on the griddle.
Use a 12 inch skillet on medium high heat.
Make one large flapjack at a time by lifting the skillet off the heat while you pour 1/2 cup of batter, tilt the pan to cover the bottom surface completely.
Do not turn until all bubbles pop and the top is basically dry.
This will ensure a uniform golden brown color and correct texture.
Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
Serves 3-4.
Tangy, soft and chewy.
Store the batter one more day for a tangier taste.