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1
In a bowl, combine yeast and sugar.
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2
Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling.
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3
In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
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4
In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve.
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5
Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture.
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6
Blend on low speed just to combine.
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7
With the blender running, gradually add the dry ingredients.
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8
Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly.
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9
Batter can be used immediately or refrigerated overnight.
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10
When ready to cook, stir to deflate.
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11
Batter should be a little thicker than heavy cream; thin with warm water if necessary.
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12
Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat.
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13
(If you have a nonstick pan for silver dollar pancakes, use that.)
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14
Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon).
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15
Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy.
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16
Repeat with remaining batter.
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17
Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl.
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18
Heat until hot, smooth and pourable; thin with warm water if necessary.
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19
Serve pancakes immediately, with hot honey-butter mixture.
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20
Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm.
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21
Cooled pancakes can be briefly reheated in microwave.
