2 c. sifted all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
3 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water
3 eggs, well beaten
1/4 c. vegetable oil
1 1/2 c. buttermilk

Sift together the flour, soda, baking powder, sugar and salt into a large bowl. Soften the yeast in warm water. Add eggs, oil and buttermilk to yeast. Add to flour mixture all at once and stir just until blended. Batter will be thick.

Bake at a temperature slightly cooler than for regular pancakes. Pour a scant 1/4 cup batter onto griddle and spread into a 5 inch pancake. Let the center bubbles break before turning with a broad spatula. When underside is lightly browned, remove to heated plates. Makes 16 (5 inch) pancakes.

NOTE: Yeast pancakes may be made the night before. Cover tightly and store in the refrigerator. Batter will keep 5 days.