Yeasted pancakes cook differently and have very different texture
No one has discussed the cooking and tasting of yeasted pancakes so I am posting to this info.
Got up at 4:30 A.M. today and decided to finally make yeasted pancakes. Followed a buttermilk active dry yeast recipe and let it rise for 45 minutes. I used unbleaced white flour (non self rising)
To my surprise, cooking with the yeasted glutenous batter was more challenging. Unlike usual baking power/soda batter, these yeasted pancakes ladle out thick. I tried tilting the pan but there was no movement. I found that the outer layer cooks rapidly (and forms a rougher surface) but this batter does not transfer heat to the insides. It takes much longer to cook fully through. I quickly learned to cook on a lower heat to allow pancakes to completly cook.
Upon eating the plump (also smaller diameter) pancakes, I found the texture to be quite different from the baking soda/powder "bread like" pancakes. The yeast imparted a more earthy taste. However, the texture presented a problem. These yeasted cakes have a very smooth, almost dense, thick pudding like texture (The batter had risen and was actually bubbling when I used it.) I actually did not care for the results at all.
Anyone have any suggestions for alternative methods, please?