2 1/2 c. flour
1 1/2 tsp. active dry yeast
2 c. milk
1 egg, slightly beaten
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking soda
1 tsp. vanilla (optional)
2 tsp. butter

In a bowl whisk together 1 1/2 cups of flour, yeast, 1 cup milk and let stand in warm place, covered loosely overnight. Whisk 1/2 cup milk, 1 cup flour, egg, salt, sugar, baking soda dissolved in 2 tablespoons hot water, vanilla, 2 teaspoons butter and remaining 1/2 cup milk. Whisk until combined well. Heat griddle over moderate heat until hot, brush with oil. Drop batter by 1/4 cupfuls onto griddle. Cook 1 to 2 minutes until golden brown; turn, cook for 1 more minute. Serve with butter and maple syrup. Makes 16 (4 inch) pancakes, serves 4.