2 c. white flour
2 c. warm water
1/4 c. sugar
2 eggs
1 tbsp. melted butter
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/4 pkg. yeast
1/4 c. cooking oil

Starter:

Dissolve 1/4 package in small amount of water (1 tablespoon). Set aside. Mix 2 cups warm water and 2 cups flour. Add the yeast mixture. Beat until smooth. Pour into large bowl; cover with damp towel. Let all set overnight or 7-8 hours (don't refrigerate).

Batter:

After 8 hours stir starter then save 4 tablespoons for future starter. Refrigerate this. Add to remaining batter eggs, sugar, baking powder, cooking oil, salt, and baking soda mixed in small amount of boiling water to mix well, 1 tablespoon melted butter. Mix all well.

Preheat griddle to 350°F. Surface with some cooking oil. Pour batter from measuring pitcher. Make pancakes 6-inches in diameter. Brown on both sides using good spatula. Adjust griddle temperature to fry to an even golden brown.