General Advice

Somewhere in adulthood, the author transformed from a staunch waffle eater to an avid connoisseur of all things pancakes. While younger, they almost always passed on soft, pillowy pancakes, opting for crunchy waffles instead. This pancake recipe was likely what forced the conversion, and these days they grace the table as often as buttermilk waffles. Two options are provided: a make right-away version and one where the batter ferments overnight for extra tang and tenderness.

Method for Morning-of Pancakes

1. Separate the eggs into two medium bowls, one for the yolks and one for the whites.
2. Lightly beat the yolks and add milk, yogurt (if using), sourdough starter, and vanilla (if using). Stir to incorporate.
3. In another medium bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
4. Add the yolk mixture to the dry ingredients, stirring to incorporate. Stir in the melted butter.
5. Whisk the egg whites to stiff peaks. Fold the egg whites into the batter, avoiding overmixing.
6. Melt a small pat of butter on a hot griddle or large skillet. For each pancake, drop about a cup of batter onto the griddle and cook until bubbles start to form and stay open, about 3 to 4 minutes.
7. Flip the pancakes and cook until lightly browned, 4 more minutes.
8. Transfer to a wire rack set inside an oven at low heat to keep warm.

Method for Overnight Pancakes

1. The night before, in a medium bowl, combine milk, yogurt (if using), sourdough starter, flour, and sugar.
2. Leave out on the counter to ferment overnight.
3. In the morning, add vanilla (if using), baking soda, baking powder, salt, and melted butter.
4. Separate the eggs into two medium bowls, one for the yolks and one for the whites.
5. Whisk the whites to stiff peaks.
6. Lightly beat the yolks.
7. Fold the yolks and beaten egg whites into the batter just before cooking the pancakes as directed for morning-of pancakes.

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How to Tinker

• Cornmeal Pancakes: Substitute 100g of the flour with cornmeal. To make these savoury, omit the sugar and fold in chopped and seeded jalapeño, diced spring onions, and ½ cup shredded cheddar cheese in the morning. Top with more shredded cheese and sour cream or Greek yogurt.