Whisk eggs and half & half until pale in color. Place a sieve over the bowl and sift in 1/2 the flour. Mix well.
Sift in the other half of the flour and mix well. Add sugar and salt and mix until smooth.
Mix in club soda (unless using *GF flour).
*If using gluten free flour flour (I use ATK flour blend), mix the batter without the club soda. Allow the batter to rest for 30 minutes, then whisk in the club soda before ready to cook.
Place inch skillet over medium heat. Melt 1 teaspoon clarified butter. Add 1/4 – 1/3 cup batter to the center of the pan. Swirl to coat. Cook until edges turn browned; flip.
THE NIGHT BEFORE: in small saucepan warm the milk to 110F, remove from heat.
Dissolve in yeast in warm mil; allow to stand for 5 minutes.
In a large bowl, combine salt, sugar, and flour.
Add melted butter and milk. Mix until smooth.
Allow the mixture to stand at room temperature for 1 hour, then whisk down to deflate.
Let stand overnight in the refrigerator or at room temperature.
In the morning, deflate again, whisk in beaten eggs and vanilla.
Batter should be runny and spread easily on the griddle.
Use a 12 inch skillet on medium high heat.
Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
Do not turn until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture.
Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
Store the batter one more day for a tangier taste.
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