Created by dienia b on October 11, 2021
Step 1: Beat first 6 ingredients (use 1 tablespoon of molasses) in large bowl until smooth.
Step 2: Cover the bowl and leave overnight.
Step 3: The next morning, stir in 1 tsp baking soda and another tablespoon of molasses.
Step 4: Cook on a greased pam sprayed pan.
Step 5: Cook until bubbles form on the top, then flip and cook on the other side.
Step 6: If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes.
Step 7: The batter should keep up to 3 days in the fridge.
Step 8: Give a quick shake or stir daily to keep it from separating.
Step 9: Just add same ingredients to starter.