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Sourdough Pancakes

The overnight rest is the key to success for these tart, moist pancakes.


2-1/2 twp active dry yeast
1/2 cup warm (105115F (7076C)) water
1-1/2 cups warm (105115F (7076C)) milk
3 Tbsp unsalted butter, melted
2 cups all-purpose flour
3 Tbsp sugar
2 large eggs, lightly beaten
1 tsp salt
Pure maple syrup or honey
Additional butter for serving


Stir together the yeast and warm water and let stand until the yeast is dissolved, about 5 minutes. Whisk in the milk and melted butter. In a large bowl, whisk together the flour and 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 the eggs and salt.

Heat the griddle and grease with a little butter. 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 200F (95C) oven while you finish cooking the rest. Serve with pure maple syrup or honey and pats of butter

Yield: About twelve 5-inch cakes

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