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Feather Griddle Cakes (with yeast)

  • 1 pint water or milk
  • 1 tsp salt
  • 2 ounces yeast
  • 4 ounces sour milk
  • 2 eggs, well-beaten
  • 1 Tbsp butter, melted
  • 1 tsp baking soda
  • Flour
Make a batter, at night, by mixing water or milk, salt and yeast. When you awake the next day, add the rest of the ingredients. Add enough flour to make the consistency of pancake batter. Let stand for 20 minutes, then bake.
Submitted by Tess M Jun 13, 2009
12 min 20 min 32 min


  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom


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