A surprising treat to wake up to. Do not be impatient; an overnight rest is the key to success for these tart, moist pancakes.
Whisk together:
2 1/2 teaspoons active dry yeast
1/2 cup warm (105┬░ to 115┬░F) water
Let stand until the yeast is dissolved, about 5 minutes. Whisk in:
1 1/2 cups warm (105┬░ to 115┬░F) milk
3 tablespoons unsalted butter, melted
In a large bowl, whisk together:
2 cups all-purpose flour
3 tablespoons sugar
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Cover the bowl tightly with plastic wrap and set in a warm place for 1 hour. Let the mixture increase in volume by at least half and become bubbly. Uncover and stir the batter down, then cover the bowl again. Let rise overnight at room temperature or in the refrigerator. (The batter can be refrigerated for up to 48 hours, but it will become tangier.) If the batter is refrigerated, let stand at room temperature for 20 minutes before proceeding.
Stir to deflate the batter and whisk in:
2 large eggs, lightly beaten
1 teaspoon salt
Prepare and preheat your griddle.
Spoon 1/4 cup batter onto the griddle for each pancake, leaving room for spreading. This is a thin, runny batter that forms irregularly shaped rounds before it sets, but the pancakes will look fine when you flip them over. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200┬░F oven while you finish cooking the rest. Serve with:
