Given Torreon, LPT

Here's a recipe for delicious hotcakes with yeast: *Ingredients:* For the batter: - 1 1/2 cups all-purpose flour - 2 teaspoons active dry yeast - 1/4 teaspoon salt - 1 tablespoon sugar - 1 cup lukewarm milk (around 105°F to 115°F) - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract For topping (optional): - Butter or oil for greasing - Maple syrup, honey, or fruit preserves - Fresh fruits (e.g., blueberries, strawberries) - Whipped cream or powdered sugar *Procedure:* *Step 1: Activate Yeast (10 minutes)* 1. In a small bowl, combine warm milk and yeast. 2. Stir gently to dissolve yeast. 3. Let it sit for 5-10 minutes, or until frothy and bubbly. *Step 2: Mix Batter (10 minutes)* 1. In a large bowl, whisk together flour, salt, and sugar. 2. Add egg, melted butter, and vanilla extract. Mix until smooth. 3. Add yeast mixture and mix until well combined. *Step 3: Rest and Rise (1 hour)* 1. Cover the bowl with plastic wrap or a damp cloth. 2. Let the batter rest in a warm place (around 75°F to 80°F) for 1 hour, or until doubled in size. *Step 4: Cook Hotcakes (20-25 minutes)* 1. Preheat a non-stick skillet or griddle over medium heat. 2. Grease with butter or oil. 3. Using a 1/4 cup measuring cup, scoop batter onto the skillet. 4. Cook for 2-3 minutes, or until bubbles appear on the surface and edges start to dry. 5. Flip and cook for another 1-2 minutes, or until golden brown. *Step 5: Serve and Enjoy!* 1. Serve hotcakes warm with your preferred toppings. *Tips:* - Use lukewarm milk for yeast activation. - Don't overmix the batter. - Let the batter rest to allow yeast to ferment. - Adjust heat as needed to prevent burning. - Experiment with different toppings and flavors! *Yield:* About 8-10 hotcakes *Storage:* Leftover hotcakes can be stored in an airtight container in the fridge for up to 2 days or frozen for up to 2 months. Reheat before serving. Enjoy your delicious yeast hotcakes!

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