Ok I want you to know something about these pancakes.
They take some major planning ahead. I wasn’t sure if they were going to be worth it but omg. They are.
They’re not actually a lot of work per se (anyone else think of uncle Jesse whenever you hear per se?) but they need sometime to rise, that’s why I soooo cleverly named them overnight pancakes. I ALMOST called them flapjacks because the title “flapjacks” is so freakin’ appealing to me. Griddle cakes. Hot cakes. Pancakes definitely win for most delicious sounding name options.
My MIL gave me a cookbook full of old school classic bread recipes including some delicious but time consuming stuff like stollen, babkas, phyllo, and also these puppies. The original recipe uses buckwheat flour which would have been amazing but I wasn’t able to find it at our grocery store so I used whole wheat instead. Someone try it with buckwheat and let me know how it is! Also someone tell me where to find buckwheat?
These pcakes are both classic and unique. Classic in that they are fluffy and light, unique in that they are SUPER flavorful. They are made with yeast instead of baking powder and need to rise in the refrigerator for about 8 hours or overnight. This process results in the amazing sourdough flavor. You can make them into waffles as well without making any changes to the recipe.
Whip up the batter on Saturday before bed and have some of the best pancakes ever Sunday.