The Last Time I Get a Cooking Idea from a Comic Strip

I read last Friday's Brewster Rockit and thought "hmmm, how would my favorite yeast-raised waffle batter recipe work cooked on a griddle as pancakes?"  

I know that pancake batter usually needs to be thicker than waffle batter and that particular waffle batter is very thin, so I added an extra half-cup of flour to the recipe.  But when I cooked the first batch of pancakes, the batter was still too thin, so I add more flour.  Then it was too thick, so I added more milk.  But regardless of the thickness of the batter, it simply did not make good pancakes.

It could have been due to all the stirring involved with the adding of the flour and then the liquid to get the right consistency, but the pancakes were rather tough.  And  seriously lacking in salt.  However, the most notable attribute is that they tasted more of English muffins than pancakes.  So I'll stick with my favorite buttermilk/sourdough pancake recipe and save this recipe for the waffle iron:

YEASTED WAFFLES
Makes ~8 waffles

This recipe comes from “Cookwise” by Shirley Corriher and it is my absolute favorite waffle recipe, especially when served with maple syrup. The fact that almost all the measuring and mixing is done the night before, makes cooking these waffles the next morning a breeze.

2¼ teaspoons (1 package) dry yeast
½ cup water, warm
2 cups milk, warm
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon sugar
1 teaspoon salt
2¼ cups bleached, all-purpose flour

2 large eggs
½ teaspoon baking soda 

Sprinkle the yeast over the warm water in a very large mixing bowl and stir until dissolved. Add the milk, butter sugar, salt, and flour and beat until smooth. Cover the bowl with plastic wrap and, if the ambient temperature is above 70 degrees, put the batter in the refrigerator overnight. If the ambient temperature is less than 70 degrees, you can leave the batter at room temperature overnight.

When ready to cook the waffles, beat the eggs and baking soda into the batter. The batter should be quite thin, and most waffle irons will need ½ to ¾ cup of batter. Bake in a hot waffle iron and serve waffles immediately.