Sourdough Pancakes

From Alex Guarnaschelli's Cooking Loft on Food Network. Serve with Pear-Date Compote.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 6-8 large pancakes

Ingredients

• 2 1⁄2 teaspoons active dry yeast
• 1⁄2 cup warm water, about 120 F
• 3 1⁄2 cups milk
• 3  tablespoons butter
• 2 1⁄4 cups all-purpose flour
• 2  tablespoons sugar
• 2  eggs
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon ground nutmeg
•  butter, for frying

Directions

1. Stir yeast and warm water together. Let stand until foamy.
2. Heat milk and butter in a saucepan until butter is melted and milk is warmed to about 120°F.
3. Combine yeast mixture, flour and sugar in a large bowl. Add half the milk mixture and whisk inches Add remaining milk and whisk in thoroughly. Cover tightly with plastic wrap and set aside in a warm place for an hour.
4. Add eggs, salt and spices and beat well.
5. Fry pancakes, about 1/3 cup per pancake, until golden brown on both sides. Flip when bubbles form and set in center. (If the batter is too runny, add another tablespoon or two of flour.).