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Michelin-Style Yeast Pancakes

Ingredients
(The Proof)
-120g (1 cup) all-purpose flour
-360g (1 ½ cups) buttermilk
-5g (1 ½ tsp) instant yeast

(Let proof for 30 minutes to 1 hour until bubbly and slightly thickened.)

The Pancake Batter:
-2 large eggs (100g total)
-240g (1 cup) buttermilk
-28g (2 tbsp) melted butter
-25g (2 tbsp) sugar
-1g (Pinch) kosher salt
-12g (1 tbsp) baking powder

Instructions
1. Start the Proof: In a bowl, whisk together 1 cup of flour, 1 ½ cups of buttermilk, and the yeast. Cover and let sit at room temperature for 30 minutes to 1 hour. It should be bubbly and slightly thick.
2. Finish the Batter: After proofing, add the eggs, 1 cup of buttermilk, melted butter, sugar, salt, and baking powder. Whisk until smooth. If too thick add more milk as needed.
3. Cook the Pancakes:
• Heat a small nonstick pan over medium-low heat.
• Lightly grease with butter or neutral oil.
• Pour batter into the pan, letting it spread to the edges for even height.
• Cook for about 2-3 minutes, until bubbles form and the edges look set.
• toss into 325°F oven until top sets about five minutes
4. Serve & Enjoy: Stack the pancakes, top with butter and syrup, and experience Michelin-level fluffiness!


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