Ingredients
Directions
1.
COMBINE yeast and warm water in a 1-cup liquid measuring cup; let DISSOLVE five minutes.
2.
In a large mixing bowl, COMBINE flour, baking powder, baking soda, salt and sugar; MAKE a well in the center.
3.
COMBINE eggs, buttermilk and oil; ADD to flour mixture, STIRRING just until dry ingredients are moistened.
4.
STIR in yeast mixture; COVER and REFRIGERATE eight hours or overnight; REMOVE from refrigerator; STIR batter well.
5.
For each pancake, POUR about 1/4 cup batter onto hot griddle or heavy skillet; COOK over medium-high heat until tops are covered with bubbles and edges look cooked;TURN and COOK other side.