3 cups lukewarm water
2 envelopes active dry yeast
1 cup non-fat dry milk
1 tsp. vanilla (optional)
3 eggs
3 cups all purpose flour
6 tbsp. butter, melted
1 tsp. salt

Dissolve yeast in 1/4 cup lukewarm (about 110°F) water. Stir well and set aside for 5 minutes.

In a large bowl, combine water, milk, and eggs. Beat for 1 minute. Add 1 1/2 cups flour, melted butter, salt and beat for 30 seconds.

Add yeast and enough of the remaining flour to make a batter. Beat for 45 seconds.

Cover bowl and allow to rise in a warm, draft-free place for 30 to 40 minutes, stirring down once or twice.

Bake on a well greased, preheated moderately hot griddle. Before the top of the pancake dries out and when bubbles begin to form, flip and bake the other side until cooked through.

Serve with syrup, honey, jelly, fruit in syrup, butter or yogurt or any other of your favorite toppings!

This batter may be made in advance the night before and refrigerated. Allow to sit at room temperature for about 1 hour before using.

Note: If batter is too thick, add a little water or milk; if batter is too thin, add a little flour (a few tablespoons at a time) until the batter is of a good pouring consistency for making pancakes.

Submitted by: CM