Combine water and yeast, then stir in remaining ingredients.
Let rest for 20 minutes or so at room temperature and then refrigerate overnight.**
1 free-range egg
2 T corn or canola oil
1 T real maple syrup or molasses
1 C unbleached, all-purpose flour*
Add to batter, and stir just enough to incorporate the egg yolk.
1 t baking soda
1/2 C boiling water
Add boiling water to soda and incorporate into batter.
Add enough milk to bring batter to a consistency just thicker than heavy cream.
Cook on a hot griddle and serve with butter and either maple syrup or molasses.
*I usually substitute whole-wheat pastry flour for all-purpose flour in all my baking.
**In the morning, if we are feeling particularly keen on pancakes and want them the next day, I reserve a half cup of the batter, add 1/2 C each buckwheat and wheat flour, 1 C of water, and 1/2 t salt. I let it rest 20 min before refrigerating it over night.
***I actually use almond milk. Yumm...
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