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

Sift flour, soda, baking powder, sugar and salt into a large bowl. Soften yeast in warm water. Add oil, eggs and buttermilk to yeast, and add to the flour mixture all at once, stirring just until blended. Batter will be thick. Use a slightly cooler griddle for making pancakes. A 1/4 cup of batter makes a pancake about 5 inches round.

This will keep 3 to 5 days in refrigerator. A good way to make special breakfasts. Make batter the night before.