Dissolve the yeast in the lukewarm water. Add the cold water.
Sift together the sifted all-purpose flour and salt. Stir into the yeast mixture and beat vigorously until smooth. Cover and place in the refrigerator overnight.
In the morning, stir in the molasses and melted butter. Dissolve the baking soda in the hot water and add to the mixture. Let stand at room temperature for 30 minutes.
Drop the batter onto a hot grill or skillet, spacing the cakes well apart to allow room for spreading. When bubbles appear on the surfaces and are beginning to break, use a spatula to lift the edges to see whether the undersides have browned. If so, flip and cook the other side until just done.
Makes about 36 4-inch pancakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (423g)|
|Recipe Makes: 4|
|Calories from Fat: 216 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.1mg||19 %|
|Sodium 1642.8mg||57 %|
|Potassium 228.7mg||6 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 68.2g|
|Protein 10g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 543
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.