Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)4 cups all-purpose flour1 tablespoon baking powder2 teaspoons baking soda2 teaspoons sugar1 teaspoon salt6 large eggs, room temperature4 cups buttermilk1/4 cup canola oil
Preparation
Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Cover and refrigerate 8 hours or overnight.
To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
