The best pancake recipe

 

Overnight Yeasted Cornmeal Pancakes

Tonight:

• 1½ cups all-purpose flour
• ¼ cup fine cornmeal
• 2 tbsp sugar
• 1 tsp instant yeast
• ¾ tsp Diamond kosher salt
• 3/4 cups half-and-half
• 3/4 cup water
• 2 large eggs
• 3 tbsp melted butter
• 1 tsp vanilla

Tomorrow morning:

• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tbsp melted butter, for cooking

Tonight

1. Mix half and half with water.
2. Whisk in the yeast and sugar.
3. Add eggs, melted butter and vanilla.
4. Whisk together flour, cornmeal and salt separately.
5. Combine wet and dry. Don't overmix. It should be a fairly thick batter.
6. Let batter sit at room temperature for 1 to 2 hours to develop yeast flavor.
7. Cover and refrigerate overnight.

Tomorrow

1. Take the batter out and let it sit for about 20–30 minutes.
2. Gently fold in the baking powder and baking soda.
3. If the batter is extremely thick, add 1–3 tablespoons half-and-half until it flows slowly off a spoon.
4. Cook on a buttered griddle over medium-low/medium heat.

This can also be used as a waffle batter.

• Add 2 extra tablespoons melted butter to the batter for better browning and crispness.