Yeast Pancakes

We have no clear memory of when or how we found this recipe, except that it obviously happened after Phil's sister, Becky, gifted us with The Joy of Cooking. Not long thereafter, it became our signature breakfast.

Please note that you have to plan ahead, at least the night before, if you want to use this recipe. You could probably get away with a lead time of two to three hours, but the batter wouldn't have had enough time to "sour," which is the really distinctive characteristic of these pancakes.

1. Sprinkle the yeast on the water, and allow it to proof (about 5 minutes). Whisk in the milk and butter.
   
   
2. In a separate, large bowl, blend the flour and sugar. Add the wet ingredients, mix just until they combine. Cover with plastic wrap and set aside at room temperature overnight. (You'll want to stir the batter once, about an hour or so after setting it aside.)
   
   
3. The next morning, while the griddle heats up, add the eggs and salt to the batter.
   
   
4. Each pancake should require about 1/3 cup of batter.

3 servings   

Source: Joy of Cooking and Beard on Bread