You! Must make these pancakes!
Note well that I do not say "you must spend all bloody morning measuring mixing, frying, flipping, and storing the extra pancakes, taking forever and getting hella crabby by the time you're out of batter, all because there are only two of you in the household and despite your most valiant efforts, your stomach's capacity for flapjacks is finite."
Whew. No. I like you better than that.
This recipe neatly sidesteps a lot of the above nonsense. You do all the recipe-concoting the night before. In the morning, you cook exactly how many pancakes you want and put the batter back in the fridge. The batter lasts forever (okay, for about three days) without fizzling out, so you can have fresh pancakes all weekend long with minimal effort.
It's pancake liberation! Follow me!
Makes about 20 four-inch pancakes.
1 tsp active dry yeast
2 tbsp warm water
2 cups flour (white all-purpose flour works, but white whole wheat works even better)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk (or 2 cups milk + a spoonful of vinegar, or 2 cups milk + a bit of plain yogurt. Shoot, you could probably use whey or sour cream. As long as it's milky and acidic, it's fine).
3 eggs, lightly beaten.
2 tablespoons oil (I like canola. Butter seems to make the pancakes burn more easily.)
2 tsp honey
Up to 1/4 cup extra milk (optional)
In a medium-ish bowl, mix your yeast with warm water until dissolved.
In a small bowl, combine buttermilk, beaten eggs, oil, and honey. When your yeast foams up, mix that in, too. Stir until homogenous.
In the formerly-yeasty bowl, because We Do Not Dirty Extra Dishes, mix your dry ingredients: flour, baking powder, baking soda (yeah, both-- that's not a misprint!), and salt.
Whisk your wet ingredients into your dry ingredients all at once. Mix until incorporated but not totally lump-free. Cover with plastic and refrigerate overnight.
In the morning (or whenever you get to it-- I've let the batter rest for up to twenty hours!), heat an ungreased nonstick pan over medium heat. (I use setting number 4 on my electric stove, which goes up to 7.) Stir your pancake batter. It'll be thick and lumpy, but that's cool: now you get to make a decision!
Do you like thick, fluffy pancakes? If so, use batter as-is. If you prefer a crispier, egg-ier, more crepe-like pancake (we do!), whisk in up to 1/4 cup extra milk until the batter is thinner and pourable.
About two tablespoons of pancake batter will make adorable four-inch pancakes. If you want them even thinner and more crepe-like, tilt the pan while pouring batter. A quarter cup of batter will make GINORMOPANCAKES. Don't crowd the pan with too many pancakes, or they'll never brown.
Cook first side on medium heat until the air bubbles stay popped and the batter starts to look dry. Flip and cook on the second side until, y'know, it looks done.
Eat. Eat. Eat. Then put the batter away and make more tomorrow.
To freeze your pancakes
If you would rather spend one morning making a ton of pancakes, you're totally allowed to cook up the whole batch at once. To freeze, place in a single layer on a cookie sheet lined with tinfoil and place in the freezer until solid. When totally frozen, pry off the pan, bag, and freeze. Reheat in an ungreased nonstick pan or the toaster. Hooray!