Yield: Ten to twelve 4- to 5-inch pancakes
| INGREDIENT | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Whole wheat flour | 200 | 1⅔ cups |
| Yeast, dry instant, or 1 tablespoon (15 grams) of sourdough culture | Pinch | Pinch |
| Buttermilk | 350 | 1½ cups |
| Butter, unsalted | 28 | 2 tablespoons |
| Sugar (or substitute 1 tablespoon of honey or maple syrup) | 24 | 2 tablespoons |
| Salt, fine | 1.5 | ¼ teaspoon |
| Baking powder | 2 | ½ teaspoon |
| Baking soda | 3 | ½ teaspoon |
| Eggs, large | 100 | 2 |
| Butter, for greasing the pan or griddle |
DAY ONE
PREPARE
In a medium bowl, combine the flour and yeast.*
Add the buttermilk and stir until combined.
Cover and allow to rise at room temperature overnight, or for 8 to 10 hours.
DAY TWO
MIX
Melt the 2 tablespoons of butter and allow it to cool slightly.
In a small bowl whisk together the sugar (if using), salt, baking powder, and baking soda.
In a separate small bowl, whisk the eggs, then add the honey or maple syrup (if using), the cooled melted butter, and the dry ingredients. Stir to combine.
Pour the egg mixture into the flour mixture, which has risen overnight. Stir to combine.
Set the bowl to rest while you preheat an electric griddle to 350°F, or heat a frying pan over medium heat.
COOK
With a small amount of butter, grease your griddle or pan. Use a paper towel to fully distribute the fat and remove any excess.
Using a ¼-cup measure, drop the batter onto the griddle or pan, spreading it into 4- to 5-inch circles with the bottom of the cup.
Cook on the first side until bubbles cover the surface and the edges are set. Flip the pancakes and cook an additional 1 to 2 minutes on the second side. Repeat with the remaining batter.
Enjoy with maple syrup, honey, molasses, or jam!