Name: Overnight Pancakes
Ingredients: 1 (1/4 oz) pkg or 2 1/4 tsp active dry yeast; 1/4 cup warm water (110° to 115°); 6 eggs; 4 cups buttermilk; 1/4 cup canola oil; 4 cups flour; 1Tbsp baking powder; 2 tsp baking soda; 2 tsp sugar; 1 tsp salt

Ingredients

Units Scale

1 (1/4 oz) pkg or 2 1/4 tsp active dry yeast
1/4 cup warm water (110° to 115°)
6 eggs
4 cups buttermilk
1/4 cup canola oil
4 cups flour
1Tbsp baking powder
2 tsp baking soda
2 tsp sugar
1 tsp salt

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Instructions

In a bowl, dissolve yeast in warm water and let stand for 5 minutes.
In a large bowl, whisk eggs, buttermilk and oil together. Add in the remaining ingredients and mix just until moistened. Stir in yeast mixture. Cover and refrigerate for 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 bottom side is golden brown. Turn; cook until second side is golden brown. Yield: 30 pancakes.