Pancakes and Waffles

Name: Pancakes and Waffles
Yield: Dough Yield: About 2 lb (.9 kg) of batter
Ingredients: eggs; bread flour; honey; warm water; liquid levain; baking soda; butter; baking powder; salt

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

Breakfast
Vegetarian

Method

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.
Final