Yield: 6 servings
|½ cup||Warm water|
|1 pack||Dry yeast|
|2 cups||Warm milk|
|½ cup||Melted butter|
|¼ teaspoon||Baking powder|
Use a large mixing bowl, batter will raise to twice it's volume. put water in mixing bowl, sprinkle with yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover with platic wrap and let stand overnight at room temperature. Just before cooking, beat in the eggs, add the baking soda, and stir until well mixed.
Batter will be very thin. Bake until golden and crisp. Left over batter will keep will for several days covered in the refrigerator.
Submitted By LAWRENCE KELLIE On 12-27-94