3 Week Pancakes(Makes 2 Quarts) - cooking recipe

Ingredients

1 pkg. yeast
6 beaten eggs
1 qt. buttermilk
3 Tbsp. sugar
dash of salt
1/4 c. warm water
1/4 c. vegetable oil
4 c. flour
2 Tbsp. baking soda
2 Tbsp. baking powder

Preparation

Dissolve yeast in warm water.
Combine the beaten eggs, oil and buttermilk.
Add yeast, then sifted flour and dry ingredients. Beat on low until smooth.
Pour into a pitcher with a lid.
Keeps 3 weeks in the refrigerator.
Stir batter well before using.
Best made into small pancakes.
These are a thin pancake.