Make Ahead Pancake and Waffle Batter

Combine the flour, sugar, salt, and yeast in a large mixing bowl. Stir gently.

Combine the milk and butter in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is heated to about 120 degrees F.

Add the warm milk mixture to the flour and beat on low speed with an electric mixer until combined. With the mixer running, add the eggs and beat until smooth, about 2 minutes.

Cover the bowl and refrigerate up to 4 days. Because the yeast will lose potency the longer the mixture refrigerates, stir in an additional 2 tablespoons of sugar after the second day to help "feed" it.

To use the batter:

For pancakes, heat and lightly grease a griddle. Pour the batter in 1/4 cup increments onto the griddle. Cook until bubbles form and the underside is lightly browned then flip the pancakes over. Cook until browned. Keep the pancakes warm while making the rest. Makes approximately 32 4-inch pancakes.

For waffles, heat and lightly grease a waffle iron. Add the amount of batter as recommended by the waffle iron manufacturer. Close the waffle iron and cook until it is no longer steaming or as directed by the manufacturer. Remove the waffle(s) and keep warm while making the remaining waffles. Makes approximately 32 4x4-inch waffles.

Serve the pancakes and/or waffles with butter, syrup, fruit sauce, or any desired toppings.