I made these pancakes and they were amazing - thank you so much for this recipe. I didn't catch the "instant" yeast in the recipe, so I made them with "active dry", and made sure the milk was at 105 degrees. The only "issue" I had with the pancakes - and they tasted great - was that you could tell they were made with yeast - a very faint yeasty flavour. Was that because I used dry active instead of instant yeast? I think the very faint yeasty flavor is part of the deal; but I'd say if you want to avoid it, try making the batter with only its 3-hour rise, no refrigeration overnight. That will keep the yeast count down a bit. Glad you liked them! PJH

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