2 cups warm water
1 tablespoon active dry yeast
1 tablespoon yogurt
2 cups whole wheat flour
To add next morning:
1 cup whole wheat flour
1 cup water, or more for thinner pancakes
1/2 teaspoon baking soda
1 teaspoon salt
Dissolve yeast in warm water. Add yogurt and 2 cups flour, beating until very smooth. Cover loosely and set aside for several hours or overnight.
Next morning, stir together the other cup flour,baking soda and salt and add them with 1 cup water or more to the batter;let it rest again for about 15 minutes. If batter seems quite stiff, add a little more water.
Heat a lightly oil griddle. Spoon batter at medium heat, spreading batter onto griddle at medium heat, spreading batter immediately to about 1/4-inch thickness.
Turn when top is no longer shiny. Make 20 4-inch pancakes.