<html> <!--Generated by Angelfire: L00S00--> <head> <title>Yeast Leavened Flap Jacks</title> </head> <body bgcolor="#e7c4af" text="#000000" link="#0000ff" alink="#ff0000" vlink="#800080"> <basefont size="3"> <!--Header--> <h1 align="center">Yeast Leavened Flap Jacks</h1> <!--EndHeader--> <!--List--> <font size="5"></font> <ul> </ul> <p> <!--EndList--> <!--Links--> <font size="5"></font> <p> <p> <!--EndLinks--> <!--Freetext-->1 ¾ c. milk <p> 2 Tbs. sugar <p> 1 tsp. salt <p> 1 pkg. yeast <p> ¼ c. water (110-115 degrees) <p> 3 Tbs. vegetable oil <p> 3 eggs <p> 2 c. flour <p> Scald milk; add sugar and salt, cool. Sprinkle yeast on water. Add to milk mixture. Beat in oil, eggs and flour until smooth. Cover; let rise in a warm place for 1 hour. Mixture will be light and bubbly. (Use at one or refrigerate no more than 24 hrs.) Stir down batter, dip ¼ c. measure and pour onto hot griddle, grease the griddle if needed. Turn as soon as tops are bubbly. Bake till golden brown on other side. Serve at once with desired topping, (fruit or syrup). To Freeze: separate with waxpaper and wrap or stack in rigid freezer container. Cover, seal and label. Store up to 3 months. When ready to use, place frozen flapjacks under broiler turning after a few minutes to thaw and heat thoroughly. <p> http://www.angelfire.com/ky2/madeatsandyshome/index1.html <!--EndFreetext--> <p> </body> </html>