Overnight Pancakes - cooking recipe

Ingredients

1 packages (1/2 oz.) dry yeast
1/2 cup warm water (110-115)
4 cups flour
2 teaspoons baking powder
2 tablespoons baking soda
2 tablespoons sugar
1 tablespoon salt
6 eggs
1 quart buttermilk
1/4 cup vegetable oil

Preparation

In a small bowl, dissolve yeast in water:
let stand for 5 minutes.
Meanwhile, in a large bowl combine the dry ingredients. Beat eggs, buttermilk and oil;
stir into dry ingredients just until moistened.
Stir in yeast mixture.
Cover and refrigerate for 8 hours or overnight.
To make pancakes, pour batter by 1/4 cupfuls onto a greased HOT griddle;
turn when bubbles form on top of pancakes.
Cook until second side is golden brown.
Yield:
about 2 1/2 dozen.
Keeps for weeks in refrigerator.