Pancakes and Waffles

Preparation info

  • Dough Yield: About

    2 lb

    of batter
    • Difficulty

      Easy

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Pancakes and Waffles taste better when the flour has a chance to absorb some of the batter liquid, so it’s recommended to make the initial preparation at least 1 hour and up to 12 hours before cooking them.

Ingredients

First Ingredients

U.S. Metric Home

Method

  1. Initial Preparation: Whisk together the honey, warm water (use hot water if the honey is crystallized), salt, and eggs. Add the sifted flour to the liquids and mix together, leaving a few small lumps. In another bowl, weigh the liquid levain (if using a cup measure, stir the liquid levain well before measuring). Cover both bowls and refrigerate.
  2. Final