I have made this recipe twice now, and the original version is not perfect. The problems I have encountered are: 1. Too much salt. Cut the salt in half or else you will have an unpleasantly briney breakfast. 2. Reduce the yeast by 25-50%. Mine have had such an overpowering yeast flavor that I can't really find anything that goes well with the pancakes. 3. Add vanilla to the batter. It just goes well. That said, this recipe yields very fluffy, interesting pancakes. I have been letting the batter ferment overnight (slow-rise method) in the fridge, and then I warm it up the next day and let it rise a little more. The taste is much more complex than a normal pancake, and has no hint of the chemical aftertaste that you sometimes get when using baking soda/powder. If you are getting rubbery pancakes, you are stirring too much.
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I have made this recipe twice now, and the original version is not perfect. The problems I...