- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 eggs
- 1 quart buttermilk
- 1/4 cup vegetable oil
- 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.