Add remaining ingredients and mix until smooth. Let rise for 15 minutes or until puffy.

Brush a non-stick griddle or smooth black cast iron pan that is well seasoned with butter and heat until a droplet of water dances and sizzles on the surface.

Pour a small circle of batter onto the hot pan; cook until pancake forms tiny bubbles near the edges. Flip and bake the other side for a little less time than it took to bake the first side - until the top sets and the pancake is cooked through.

Stack on a warm plate and keep warm in 225°F oven or serve right away with butter and syrup or jam.

Note: If you're not in a hurry for the pancakes to rise, use half the amount of yeast; the pancakes will still rise but it will take a longer time.

Note: You may need to adjust the consistency of the pancake batter. Batter thickens as it stands. Add a few tablespoons of milk if batter is too thick; add a few tablespoons of flour if batter is too thin.

Submitted by: CM