1 cup water
1 tsp sugar
2 tsp yeast
1 cup whole wheat flour
2 eggs
1/2 tsp baking powder
1/2 tsp salt
2 tbsp melted butter
Heat the water to 115°. Put the sugar and yeast in a medium sized mixing bowl. Pour the warm water over the sugar and yeast and let it sit until foamy, about 15 minutes. Add the whole wheat flour and whisk to blend. Cover and let the mixture sit in a warm place for 12 – 24 hours.
When you are ready to bake the pancakes, beat the eggs with the salt. Add the eggs, baking powder, and butter to the yeast mixture and stir carefully to combine.
Bake on a hot griddle. Makes 20 flat pancakes approximately 4″ in diameter (serves 3 – 4).
Note: These can be made with bacon grease instead of butter, and with finely broken bits of two pieces of crispy fried bacon included in the final batter.