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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
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@typeRecipe
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@idhttps://12tomatoes.com/donut-pancakes/#recipe
headline
nameDonut Pancakes
descriptionThe best of both!
urlhttps://12tomatoes.com/donut-pancakes
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 ½ cups whole milk
  • 2 tablespoons granulated sugar
  • 1 packet dry active yeast
  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 2 egg yolks
  • oil for frying
Preparation
  1. Heat milk to warm, not hot, (between 105˚-115˚F) in microwave safe bowl. Stir in sugar and yeast packet. Let stand 5 minutes or until foamy.
  2. Combine yeast mixture with flour, salt, butter, and egg yolks. Cover with plastic wrap and set somewhere warm to rise for 90 minutes. Or let rise overnight in refrigerator for the morning.
  3. Heat pan or griddle to medium heat. Use ¼ cup or ½ cup scoops of batter and cook until bubbles form and then pop on the edges of pancakes. Then flip and cook for 1-2 minutes on the other side. Reduce heat to medium-low if browning too quickly.
  4. Keep pancakes warm in oven lowest setting while you finish making the entire batch. Serve with honey, syrup, butter, or jam.
The best of both!
Course: Breakfast
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Eggs, Gluten, Wheat, Milk, Eggs, Gluten, Wheat

Recipe adapted from Martha Stewart.

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Donut Pancakes

These Donut Pancakes combine the flavor of yeasted donuts with fresh, homemade pancakes for an unbeatable breakfast. Let the batter rise on the stovetop or set in the fridge to rise overnight-ready for the morning.

Donut Pancakes

4.6 from 5 votes
Cuisine: American
Servings: Makes 12 silver dollar or 6 regular pancakes
Calories: 402kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 ½ cups whole milk
  • 2 tablespoons granulated sugar
  • 1 packet dry active yeast
  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 2 egg yolks
  • oil for frying

Preparation

  1. Heat milk to warm, not hot, (between 105˚-115˚F) in microwave safe bowl. Stir in sugar and yeast packet. Let stand 5 minutes or until foamy.
  2. Combine yeast mixture with flour, salt, butter, and egg yolks. Cover with plastic wrap and set somewhere warm to rise for 90 minutes. Or let rise overnight in refrigerator for the morning.
  3. Heat pan or griddle to medium heat. Use ¼ cup or ½ cup scoops of batter and cook until bubbles form and then pop on the edges of pancakes. Then flip and cook for 1-2 minutes on the other side. Reduce heat to medium-low if browning too quickly.
  4. Keep pancakes warm in oven lowest setting while you finish making the entire batch. Serve with honey, syrup, butter, or jam.