Yeast Pancakes

Yield: 5-6 large pancakes (2-4 servings)

Ingredients

1 pint blueberries
1 pint strawberries, chopped to the same size as the blueberries (quarters or eighths)
4 tbsp sugar
1 1/2 tsp cornstarch

For the maple butter, melt the butter.
In a separate bowl, whisk together the honey, soy, maple syrup, and salt. Pour into the melted butter and whisk together until homogenous. Sprinkle in the xanthan gum while whisking.
For the fruit compote, toss all the ingredients in a bowl until coated. Let sit until the juices come out and it stops looking "powdery," about one hour.
Cook the berries over medium-high heat in a skillet until the cornstarch has thickened into a glaze, about 1-2 minutes. The berries should still be solid chunks. Remove from the heat and place on a pan over an ice bath to cool rapidly.
For the pancakes, mix the poolish ingredients in a bowl until everything is hydrated. It doesn't need to be perfectly smooth. Let sit on the counter for one hour while the yeast proofs.
In another bowl, mix the flour, salt, sugar, and baking soda.
In another bowl, mix the eggs and vegetable oil. Whisk these into the poolish. Add the dry mixture, whisking just enough to hydrate the flour without overmixing. It should be a thick batter.
Warm your frying pan over medium-low heat. Pour in ~1 cup of batter and fry until the edges look drying and the bottom has browned. Flip the pancakes over and cook the other side.