Overnight Yeast-Raised Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon instant yeast
• 1 teaspoon fine salt
• 2 cups whole milk, warmed to about 100 degrees Fahrenheit
• 4 tablespoons unsalted butter, melted, plus more for the griddle
• 2 large eggs
• 1/2 teaspoon vanilla extract

Before you cook

• Whisk the flour, sugar, yeast and salt together in a large bowl.
• Pour in the warm milk and melted butter and whisk until the batter is smooth.
• Cover the bowl tightly and refrigerate it for at least eight hours or up to two days.
• Take the bowl out in the morning and beat in the eggs and vanilla.
• Let the batter sit at room temperature for 20 minutes until it looks bubbly and alive.

Steps

1. Heat a griddle over medium heat and butter it well.
2. Stir the batter once to knock out the biggest bubbles.
3. Pour 1/3 cup of batter per pancake onto the hot griddle.
4. Cook until the surface is covered in open holes and the edges look dry, about two minutes.
5. Flip the pancakes and cook another 90 seconds, until springy in the center.
6. Transfer the pancakes to a wire rack in a low oven so they stay crisp at the edges.
7. Repeat with the remaining batter and serve the pancakes hot with butter and syrup.