Sourdough Pancakes - cooking recipe

Ingredients

4 c. biscuit mix
2 pkg. dry yeast
2 c. milk
1 1/2 c. water
2 eggs (room temperature)

Preparation

In a large bowl, thoroughly mix the biscuit mix and undissolved yeast.
Combine milk and water in saucepan; heat over low heat until liquids are warm.
Gradually add to dry ingredients and beat 1 minute at low speed of mixer, scraping bowl occasionally.
Add eggs and continue beating at the same speed for 1 minute, scraping bowl occasionally.
Cover batter; let stand at room temperature 30 minutes.
Stir batter down.
Use hot, greased griddle and about 1/4 cup of batter for each pancake.
Makes about 25 pancakes.