Packsaddle Pancakes - cooking recipe

Ingredients

2 c. flour
1 tsp. baking powder
1 tsp. salt
1/4 c. warm water
1/4 c. oil
1/4 tsp. soda
3 Tbsp. sugar
1 pkg. yeast (dry)
3 eggs, beaten
1 1/2 c. buttermilk

Preparation

Place dry ingredients in a large bowl.
Dissolve yeast in warm water.
Mix eggs, oil, buttermilk and yeast; stir well.
Add liquid to dry ingredients and stir until just blended.
Batter will be thick.
Cover lightly and keep in refrigerator overnight.
Bake at slightly lower temperature than usual pancakes.
This batter will keep up to 5 days in refrigerator.
May be thinned with milk.
Make 16 to 18 (4-inch) pancakes.