This recipe is originally called Yeasted Pancakes but they taste much more like sourdough to me so I took some liberty and changed the name. Plus I think that name is better than "Yeasted", which makes it sound like some kind of an infection. :) Anyway, I really enjoy the flavor of these pancakes. The sourdough is very mild and they are very moist. I served these with fresh blackberries I had picked in Seattle and it was so delicious. Try it and you will love them. Just make sure you start them the night before (see below).
½ c. warm water
2¼ t. active dry yeast (I use instant yeast, which works as well)
2 c. whole milk, warmed
1/2 c. butter, melted and cooled slightly
1 t. salt
1 t. sugar
3 c. flour, divided
2 large eggs, lightly beaten
¼ t. baking soda
1. The Night Before: Combine the water and yeast in a large mixing bowl. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.) Add the milk, butter, salt, sugar and 2 cups of the flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight.
2. The Morning Of: Preheat your griddle to about 350 Degrees F. Preheat the oven to 200˚ F and place a plate in the oven (make sure the plate is oven-friendly unless you want a kitchen fire). Just before making the pancakes, whisk the eggs, 1 c. flour and baking soda into the batter until smooth. Pour 1/2 c. of batter on griddle at a time and cook until crisp and golden. Transfer finished pancakes to the warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, fresh berries, whipping cream, or other favorite pancake topping. Bon Appetit!