Overnight Pancakes - Shirley Anderson
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water
4 cups all purpose flour
2 TB baking powder
2 tsp. baking soda
2 tsp. sugar
1 tsp. salt
6 eggs
4 cups buttermilk
1/4 cup vegetable oil
Preparation Instructions:
In a small bowl, dissolve yeast in water; let stand 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 overnight. Yields about 2 1/2 dozen medium size pancakes.