How to Cook Pancakes With Brewer's Yeast
It's hard to add extra nutrients to family favorites without brewing a mutiny. Brewer's yeast, however, can be slipped into pancake batter without raising suspicions. The slightly bitter taste of brewer's yeast blends well with tangy buttermilk pancakes. If you do find that brewer's yeast is an unwelcome flavor note, increase the sweetness in your batter and toppings. A generous spoonful is often about the right amount when adding brewer's yeast to pancake batter.
Things You'll Need
- Milk or buttermilk
- Eggs
- Melted butter or oil
- Flour (or half flour and half rolled oats)
- Baking soda
- Salt
- Flavorings, such as honey, sugar, vanilla or cinnamon
- Other nutritional additives (optional)
Instructions
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Blend together dry ingredients, with a ratio of about 1/2 teaspoon each baking soda and salt per 2 or 2 1/2 cups flour or flour/oats mix. This is when you can put between 1 tablespoon to 1/4 cup brewer's yeast into the mix, as well as other additives, such as a similar amount of flaxseeds and nutritional yeast.
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Mix together wet ingredients, using a small amount of melted butter or oil and 2 eggs per 2 1/2 cups milk or buttermilk.
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Pour wet ingredients into the dry ingredients and use a few quick strokes until the batter is well combined. The batter will be thick and lumpy. If the nutritional additives have made it too stiff to spoon, however, add a dollop of additional milk.
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Wipe a grill or large skillet with cooking oil while the batter is resting for 5 minutes. Turn the heat to medium high.
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Pour 1/3 cup of the pancake batter onto the hot cooking surface and spread it into an evenly circular shape, as needed. Flip the pancake when the surface begins to bubble. Remove the pancake when it is evenly brown. Keep it warm and continue cooking other pancakes.
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