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1
THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
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2
Dissolve in yeast.
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3
Let mixture stand 5 minutes.
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4
Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
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5
Add melted butter to milk mixture.
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6
Mix wet ingredients into dry and whisk until fully combined.
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7
Let stand at room temperature for 1 hour , then whisk down to deflate.
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8
Let stand overnight in the refrigerator or at room temperature.
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9
In the morning, deflate again, whisk in beaten eggs and vanilla.
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10
Batter should be runny and spread easily on the griddle.
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11
Use a 12 inch skillet on medium high heat.
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12
Make one large flapjack at a time by lifting the skillet off the heat while you pour 1/2 cup of batter, tilt the pan to cover the bottom surface completely.
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13
Do not turn until all bubbles pop and the top is basically dry.
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14
This will ensure a uniform golden brown color and correct texture.
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15
Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
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16
Serves 3-4.
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17
Tangy, soft and chewy.
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18
Store the batter one more day for a tangier taste.
