1 tsp. sugar
1 tsp. salt
2 c. very warm water
1 pkg. yeast
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/4 c. molasses or brown sugar
1/4 c. hot water
1 tbsp. melted butter
3 beaten eggs

Dissolve 1 teaspoon sugar, 1 teaspoons salt, and yeast in 2 cups warm water. Let sit for 5 minutes.

Stir in 3 cups flour. Cover and let rise overnight (12-24 hours at room temperature).

Dissolve 1 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 cup molasses in 1/4 cup hot water. Slowly add beaten eggs, stirring so eggs will not cook. Add egg mixture and melted butter to overnight mixture. Stir to mix.

Let rise for 30 minutes.

Pour batter onto a hot, well oiled griddle; bake each pancake until golden on both sides, flipping once.