Ingredients

• 4-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 4 cups 1% low-fat milk
• 1/2 cup butter
• 6 large eggs, beaten

Preparation

1. Lightly spoon flour into measuring cup and level off.
2. In a large bowl, combine flour, sugar, salt and yeast.
3. In a medium saucepan, heat milk and butter until warmed to 120-140°F.
4. Add warm liquid and eggs to flour mixture and beat with a mixer at medium speed until smooth.
5. Cover and refrigerate at least 1 hour or up to 4 days, adding 2 tablespoons sugar after the second day.
6. For pancakes, lightly grease a griddle or skillet, heat and pour 1/4 cup batter for each pancake. Turn pancakes when edges look dry and bubbles begin to break on the surface.
7. For waffles, bake 1/2 cup batter in a hot waffle iron until steaming stops.

Helpful hints

• The yeast in this recipe replaces baking powder, a high phosphorus, high sodium ingredient.