Overnight pancakes with fresh fruit

I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears .... you name it. I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!

Sourdough Pancakes
Makes about 6-8 large pancakes

2½ teaspoons dry yeast
½ cup warm (about 110 F) water
2 cups all-purpose flour
2 tablespoons granulated sugar
3½ cups whole milk
6-8 tablespoons unsalted butter
2 eggs
1 tablespoon honey
1 teaspoon vanilla
1½ teaspoons finely ground sea salt
¼ teaspoon freshly ground white pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or 1/8 teaspoon ground nutmeg
Maple syrup and fresh fruit, if desired

1.    Preheat the oven to 300 F.

2.    In a medium bowl, mix together the yeast and the warm water. Allow the mixture to "rest" (and allow the yeast to dissolve) in a warm area of your kitchen.

3.    In a separate bowl, combine the flour and sugar. Set aside.

4.    In a pot or saucepan, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.

5.    Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by blending in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to "proof" for about an hour. What to look for: After about an hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.

6.    In the morning, remove the batter from the fridge and allow it to come to room temperature for about 15 minutes. Meanwhile, whisk together the eggs, honey, vanilla, salt, pepper, cinnamon and nutmeg.

7.    Heat a large nonstick pan (or griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Note: if making smaller ones, leave room between each pancake for "spreading".

8.    Try these with some sliced pears, a pinch of cinnamon, and some crème fraiche or sour cream. Toss some whole, chilled grapes into your maple syrup for a refreshing touch. I just paired them with slivers of Winesap and Braeburn apples and a touch of lemon zest. And I'm just waiting for the fresh local strawberries and plums to appear on the scene and make these pancakes even more special!

Adjusting the batter: This batter tends to be a little runny.  Make a few pancakes. If they are spreading too much or coming out too thin, feel free to whisk in an additional tablespoon or two of flour to thicken the batter. Batter too thick? Add another egg or a little milk and blend. Cook each pancake for a couple of minutes until you see a bubble here and there on the surface. Turn it on its second side, cook for another minute then place them on a plate and keep them in the oven covered with foil until you build up a batch.