Batter will keep 5 days if covered tightly and stored in ice box. 1 tsp. baking powder 1 tsp. salt 1/4 c. warm water 1/4 c. oil 3/4 tsp. baking soda 3 tbsp. sugar 1 pkg. active dry yeast 3 eggs well beaten 1 1/2 c. buttermilk

Sift dry ingredients together in large bowl. Soften yeast in warm water, add eggs, oil and buttermilk. Add yeast mixture to dry ingredients all at once. Stir just until blended. Batter will be thick.

Heat griddle over moderately high heat (350 degrees). Pour scant 1/4 cup batter onto griddle and spread into a 5 inch pancake. Bake until center is full of unbroken bubbles. Turn. Bake until underside is lightly browned. Makes 16 - 5 inch pancakes.