1 packages (1/2 oz.) dry yeast
1/2 cup warm water (110-115)
4 cups flour
2 teaspoons baking powder
2 tablespoons baking soda
2 tablespoons sugar
1 tablespoon salt
6 eggs
1 quart buttermilk
1/4 cup vegetable oil

In a small bowl, dissolve yeast in water: let stand for 5 minutes. Meanwhile, in a large bowl combine the dry ingredients. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight. To make pancakes, pour batter by 1/4 cupfuls onto a greased HOT griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yield: about 2 1/2 dozen. Keeps for weeks in refrigerator.