Ingredients
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1 1/2 teaspoon active dry yeast
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3 cups all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon salt
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2 cups whole milk
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1/2 cup butter, melted
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2 large eggs, separate the whites
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1/2 teaspoon vanilla extract
Directions
- In a large bowl, stir and dissolve the sugar in the warm milk. Then float the yeast on top. Let it bloom.
- Whisk in the yeast mixture milk, butter, egg yolks and vanilla.
- Add the flour and salt and mix until smooth.
- In a stand mixer, beat the egg whites until soft peaks can hold. Then gently fold them into the batter and let stand for 30 minutes.
- Pre-heat your oven to the warm setting.
- Add butter to a pan over medium heat and scoop about 1/4 cup of batter per pancake. Cook for a minute or two and flip. Cook until golden brown on both sides.
- Keep pancakes warm in the oven while making the toppings.
TOPPINGS
- Top with crispy oat streusel and drunken apples.
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