Categories: Breakfast, Pancakes 
      Yield: 12 servings 
  
      1    Env active dry yeast              1/4 c  Pure maple syrup 
      1 c  Warm water                        1/2 ts Baking soda 
      1 c  Warm milk                         1/4 c  Hot water 
      3 c  Flour                               2 tb Melted butter 
    1/2 ts Salt                            1 1/4 c  Finely chopped walnuts 
  
  The night before serving, dissolve yeast in 1 cup warm water.  Add warm 
  milk, flour and salt.  Mix into a smooth batter.  Cover loosely with 
  plastic wrap and rest at room temperature overnight.  Just before cooking, 
  mix in maple syrup, baking soda dissolve in hot water, and melted butter. 
  Stir in walnuts.  Heat 2 teaspoons butter in a skillet or on a griddle 
  until it foams.  Scoop 1/4 cup batter onto hot surface for each pancake. 
  Cook over moderate heat until the pancake is covered with bubbles. Flip and 
  cook another minute or two, until pancake feels spring. Keep warm while 
  preparing the rest of the pancakes, greasing the pan with more butter for 
  every batch. Serve with syrup, fruit and honey or flavoured butter. Makes 
  12 pancakes.