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1 1/2 cups warm milk (105-115°F)
2 tablespoons sugar
1 pkg. active dry yeast
2 eggs, beaten
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup butter, melted

Combine milk, sugar and yeast. Stir until yeast is dissolved. Set aside for several minutes, until foamy.

Add remaining ingredients and mix until smooth. Let rise for 15 minutes or until puffy.

Brush a non-stick griddle or smooth black cast iron pan that is well seasoned with butter and heat until a droplet of water dances and sizzles on the surface.

Pour a small circle of batter onto the hot pan; cook until pancake forms tiny bubbles near the edges. Flip and bake the other side for a little less time than it took to bake the first side - until the top sets and the pancake is cooked through.

Stack on a warm plate and keep warm in 225°F oven or serve right away with butter and syrup or jam.

Note: If you're not in a hurry for the pancakes to rise, use half the amount of yeast; the pancakes will still rise but it will take a longer time.

Note: You may need to adjust the consistency of the pancake batter. Batter thickens as it stands. Add a few tablespoons of milk if batter is too thick; add a few tablespoons of flour if batter is too thin.

Submitted by: CM
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