Though not a must, an overnight rest takes these tangy, moist pancakes from really good to great. This batter also makes superb waffles.

Whisk together in a large bowl:

Let stand until the yeast is dissolved, about 5 minutes.

Combine in a small saucepan:

Heat until the butter is melted. Let cool to between 105° and 115°F, then whisk into the yeast mixture. Whisk in until a smooth batter forms:

Cover the bowl tightly with plastic wrap and set in a warm place until the mixture increases in volume by at least half and forms bubbles, about 1 hour.

Stir the batter down, then cover and let rise for at least 3 hours and up to 48 hours in the refrigerator.

When ready to cook, let the batter stand at room temperature for 20 minutes. Stir the batter to deflate, then whisk in:

Cook, keep warm, and serve as for Pancakes or Griddle Cakes.