Pancakes and Waffles

Preparation info

  • Difficulty


  • Dough Yield: About

    2 lb

    of batter

Appears in


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.


First Ingredients

U.S. Metric Home
Honey 1.5 oz 42 g 2 T
Warm Water 8 oz 227 g 1 cup
Salt .2 oz 6 g 1 tsp
Eggs 2 2 2
Bread Flour, Sifted 8 oz 227 g 1⅞ cups (Scant)
Liquid Levain 9 oz 255 g 1 cup

Second Ingredients

Baking Powder, Sifted .2 oz 6 g tsp
Baking Soda, Sifted .1 oz 3 g ½ tsp
Butter, Unsalted, Melted 6 T 3 oz 85 g


  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 Preparation, Just Before Cooking: Whisk the sifted baking powder and baking soda into the liquid levain. Add the melted butter and mix thoroughly. Fold the liquid levain into the flour/egg/ honey/water mix. Be sure the ingredients are well mixed, but avoid over mixing. If some small lumps remain, don’t whisk them away.
  3. Time to Make the Breakfast. Heat the plates and get the syrup!


You can substitute whole-wheat flour or cornmeal for some of the white flour. If the whole-wheat is coarse, sift it first for lighter results. Slight adjustments in the consistency of the batter may be necessary, so add a small amount of water if needed.