Since I'm not much of a pancake-maker, I wasn't sure how they'd turn out. I started with less flour and the pancake batter was very, very thin. My first attempt spread way, way out across an entire half of the skillet, not quite a thin as crepe batter, but nearly so. I ended up doubling the flour before making any more. Jeannene, though, said she actually preferred the flimsier of the bunch, although she liked all of them. So, I present the original version, with the caveat that the batter may be way too thin.
If anyone has a really excellent pancake recipe, feel free to pass it along to me!
1 c. buttermilk (I used a scant cup of whole milk with a tbsp. of lemon juice, which I then allowed to stand and thicken for 10 minutes)
1 egg plus 1 yolk, beaten (Wee Boy helped whisk the eggs)
1 tbsp. oil
1/4 c. evaporated milk
1 tsp. vanilla extract
1/2 tbsp. sugar
1/2 tbsp. baking powder
1/2 tbsp. baking soda
1/4 tsp. salt
1/2 tsp. yeast
1 c. flour
Mix everything together and whisk well. Pour by 1/3 cupfuls into a hot, greased skillet. Cook until you see lots of little bubbles appear atop the pancakes. Flip and cook until the other side is light golden brown. Makes 5 or 6. Serve with real maple syrup that's been gently warmed.