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Preparation

1. Lightly spoon flour into measuring cup and level off.
2. In a large bowl, combine flour, sugar, salt and yeast.
3. In a medium saucepan, heat milk and butter until warmed to 120-140°F.
4. Add warm liquid and eggs to flour mixture and beat with a mixer at medium speed until smooth.
5. Cover and refrigerate at least 1 hour or up to 4 days, adding 2 tablespoons sugar after the second day.
6. For pancakes, lightly grease a griddle or skillet, heat and pour 1/4 cup batter for each pancake. Turn pancakes when edges look dry and bubbles begin to break on the surface.
7. For waffles, bake 1/2 cup batter in a hot waffle iron until steaming stops.