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Warm the Milk: Gently warm the 2 cups of milk in the saucepan until it reaches about 105°F–115°F (40°C–46°C).
Mix the Dry Base: In your large bowl, whisk together the flour, sugar, salt, and active dry yeast.
Mix the Wet Base: Add the warmed milk, the egg, and the melted butter to the dry mixture. Whisk until just combined.
The Overnight Rest: Cover the bowl loosely with plastic wrap or a lid. Place it in the refrigerator overnight (8–12 hours).
Add the Finishing Touch: The next morning, add the ½ teaspoon of baking soda to the batter and stir gently until just incorporated.
Heat the Griddle: Heat your griddle or skillet over medium-low heat. Lightly grease the griddle with butter or oil.
Scoop and Cook: Scoop the batter using a ¼-cup measure onto the hot griddle.
Watch the Edges: Cook for 2–4 minutes until the bottoms are golden brown and bubbles form across the surface.
The Flip: Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.