Fluffy Yeast Pancakes (Quick Rise)

1.In a large bowl, whisk together the flour, sugar, yeast, salt, and nutmeg until thoroughly combined.

2.In a separate medium bowl, whisk together the warm water, 2 tablespoons of vegetable oil, and the lightly beaten egg.

3.Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. The batter will be slightly lumpy; do not overmix.

4.Cover the bowl loosely with plastic wrap or a clean kitchen towel and let the batter rest in a warm spot for 10 to 15 minutes. The batter should become noticeably puffy and slightly bubbly due to the yeast activation.

5.Heat a large non-stick griddle or heavy-bottomed skillet over medium heat. Lightly brush the surface with vegetable oil or butter.

6.Test the heat by flicking a drop of water; it should sizzle immediately. Pour 1/4 cup of batter onto the hot griddle for each pancake.

7.Cook for 2 to 3 minutes per side. When bubbles appear on the surface and the edges look set, flip the pancakes carefully.

8.Cook the second side until golden brown and cooked through, about 1 to 2 minutes more.

9.Serve immediately with your favorite toppings, such as maple syrup or fresh fruit.