Donut Pancakes

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.