Feather Griddle-Cakes (With Yeast)

The overnight sponge is integral to this recipe. Mix the water/milk, salt, and yeast the evening before and let stand covered at room temperature for 8-12 hours. In the morning, proceed with adding the remaining ingredients. The final batter must be used within 30-40 minutes of the final mix to prevent over-fermentation.

Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat individual cakes in a toaster or toaster oven until warmed through and crisp on the edges. Do not store uncooked batter as the leavening will be exhausted.