About 12 hours before you plan to cook the pancakes, mix together the flour, water, whey and apple cider vinegar. Cover it and leave it sit on the counter.
After 12 hours, drain any excess liquid off of the top (sometimes there is none) and mix in the butter, eggs, salt, syrup and baking powder.
If the batter is too thick, add a little water or milk.
Cook in a heated skillet or on a cast iron griddle until the pancake begins to appear less shiny on top. Flip once and cook until golden brown.
Serve with lots of butter and a drizzle of maple syrup.