Pamela's-Style Crepe Hotcakes

Mix the batter, holding back the egg. In a medium bowl, whisk the milk (177 g¾ cup), buttermilk (50 g3½ tbsp), oil (25 g2 tbsp), flour (90 g¾ cup), sugar (14 g1 tbsp), salt (2.5 g⅜ tsp), baking powder (4 g1 tsp), yeast (1.5 g½ tsp) and the vanilla, if using, until mostly smooth. A few small lumps are fine.

First rise. Cover loosely and leave at room temperature for 3 hours, until there are small bubbles on the surface and the batter looks slightly domed.

First beat-down. Whisk hard for about 30 seconds to deflate it.

Second rise. Cover again and leave 2 hours at room temperature.

Second beat-down and cold rest. Whisk hard again for 30 seconds. Cover and refrigerate overnight, at least 8 hours.

Add the egg. Just before cooking, whisk the beaten egg into the cold batter. It should be thin and pourable, closer to heavy cream than to pancake batter.

Heat the skillet. Use a 9 to 10 inch nonstick or well-seasoned cast-iron skillet over medium heat, aiming for about 300°F (150°C).

Fat in the pan. Add 1 tsp butter and 1 tsp shortening for each hotcake and swirl. The fat goes in before the batter.

Pour and tilt fast. Pour a scant ½ cup of batter into the center and at once tilt the pan to spread it to about 9 inches. Once it sets, tilting does nothing.

First side. Cook undisturbed until the underside is golden brown and the edges are crisp and lacy, about 2½ minutes.

Flip and finish. Flip once and cook until the second side is just golden, about 1 minute 40 seconds.

Repeat. Hold the hotcakes on a sheet pan in a 200°F oven. Wipe out any burnt solids and add fresh butter and shortening each time.

Assemble. Stir the sour cream with the vanilla, if using. Lay a hotcake flat and spread sour cream across the middle third in a stripe. Sprinkle the brown sugar over the sour cream, lay the strawberry slices down the center, and roll like a blintz. Top with whipped cream if you like.