1    Env active dry yeast
1 c  Warm water
1 c  Warm milk
3 c  Flour
1/2 ts Salt
1/4 c  Pure maple syrup
1/2 ts Baking soda
1/4 c  Hot water
2 tb Melted butter
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.