1 tbsp. yeast dissolved in 1/4 cup water
2 1/2 c. flour
2 tbsp. instant mashed potatoes, dissolved in 1/2 cup boiling water
1 c. milk tepid
1/2 c. water to cool

Stir and get all lumps out. Let rise until doubled and bubbling about 1 1/2 hour. Stir again and add 1 1/2 teaspoon salt dissolved in 3 tablespoons of tepid water. Cover and let rise until bubbly cook on griddle in slightly buttered rings. Fill 3/8 full, approximately 1/3 cup. Cook 8 or 9 minutes until bubbles form and break, cook just slightly on other side 1/2 minute. Split and toast.