This breakfast takes some time for rising, but is well worth the wait!
Serve them warm with lemon curd, apricot, or chokecherry syrup!
3 tsp. yeast
3 tsp. sugar
3/4 C. warm water
1 C. milk
3 eggs, beaten
3/4 C. melted butter
3 C. flour
1 and 1/2 tsp. salt
Dissolve yeast and sugar in warm water. Mix milk, eggs and butter and add to yeast mixture. Mix flour and salt together and form a well. Add wet ingredients and mix thoroughly. Cover and let double. Heat griddle to med/low. Grease griddle and rings. Fill 1/3 full. Cook 3-5 minutes, flip over and cook for 3 more minutes.
If you don't have english muffin rings, you could probably use a large mouth jar lid.