All-weekend buttermilk pancakes
1 teaspoon (about ½ package) active dry yeast
2 tablespoons lukewarm water
2 cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
2 cups well-shaken buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
2 teaspoons tablespoon honey
Butter, as needed
Dissolve the yeast in the water. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, combine the buttermilk, eggs, oil and honey. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.
To cook pancakes, heat a griddle or nonstick skilled over medium heat. Lightly butter the griddle and let melt. Stir the batter and pour 1/3 cup into the skillet, lightly spreading out the batter into a circle, and cook until bubbles appear on the surface, about 2 minutes.
Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Keep warm in a low oven and repeat with remaining batter, buttering the griddle each time. Makes 10 to 12 large (6-inch) pancakes.
Note: Pancake batter will keep for 3 days, refrigerated. Little black dots may form on the batter’s surface on days 2 and 3 — they’re a harmless result of oxygenation. Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.