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Makes 12 hearty pancakes (4 servings) 1x
Time 8 to 12 hours for the jumpstarter, up to 24 hours hibernation (optional but helpful), and 1 to 2 hours to mix the batter and cook (depending on whether the jumpstarter hibernated).
1. Combine the starter, 100 grams of whole wheat flour, and 100 grams of milk in a large bowl. Stir, scraping the sides and bottom as necessary, until all the flour is absorbed. Cover with plastic or a damp kitchen towel and let it sit at room temperature for 8 to 12 hours. (Meanwhile, feed the remaining starter as described above.)
2. When you’re ready to make the pancakes, add the remaining 125 grams flour and 200 grams milk, along with the sugar, baking powder, and salt. Stir just to combine, then add the eggs and melted butter and stir again until almost smooth; some lumps are preferable to overmixing. Add a little more milk if the batter doesn’t plop from the spoon easily. Cover and let the batter sit until bubbly, at least 30 minutes but no more than 2 hours.
3. Heat the oven to 200°F. Fit a wire rack into a baking sheet and set it in the oven. Heat a large griddle or skillet (preferably cast iron, carbon steel, or nonstick) over medium heat. When a couple of drops of water skid across the surface of the pan before evaporating, it’s hot enough. Put a pat of butter on the griddle or in the skillet. When the butter stops foaming, ladle in enough batter to make pancakes about 4 inches across each. Spread the batter evenly as necessary; you want them about 1/4 inch thick.
4. Cook, undisturbed, until the edges are set and bubbles appear in the center of the pancakes, 2 to 4 minutes. Adjust the heat as needed; you want there to be some sizzling without burning.
5. Carefully slip a spatula under a pancake and peek to see if it’s brown on the bottom; at this point, you can rotate them on the same side to cook more evenly if you like. Once the bottom is brown, turn the pancakes. Cook the second side until lightly browned, another 2 to 3 minutes. Serve right away or transfer to the pan in the oven to keep them warm for up to 15 minutes while you cook the rest. Repeat with the remaining batter, adding more butter to the griddle as necessary. Pass maple syrup and more butter at the table.
— Recipe from Bittman Bread: No-Knead Whole Grain Baking for Every Day