Drunken apple pancakes

By Rodney Bowers
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  • 1 1/2 teaspoon active dry yeast
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup butter, melted
  • 2 large eggs, separate the whites
  • 1/2 teaspoon vanilla extract


  1. In a large bowl, stir and dissolve the sugar in the warm milk.  Then float the yeast on top. Let it bloom.
  2. Whisk in the yeast mixture milk, butter, egg yolks and vanilla.
  3. Add the flour and salt and mix until smooth.
  4. 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.
  5. Pre-heat your oven to the warm setting.
  6. 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.
  7. Keep pancakes warm in the oven while making the toppings.


  1. Top with crispy oat streusel and drunken apples

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