Batter will keep 5 days if covered tightly and stored in refrigerator.

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

Sift dry ingredients together in large bowl. Soften yeast in warm water, add eggs, oil and buttermilk. Add yeast mixture to dry ingredients all at once. Stir just until blended. Batter should be thick; if batter is too thick to pour, stir in a little milk at a time until it is of the correct consistency for pouring. If batter is too thin, add a tablespoon of flour at a time, stirring until thickened.

Heat griddle over moderately high heat (350°F). Pour scant 1/4 cup batter onto griddle and spread into a 5 inch pancake.

Bake until center is full of unbroken bubbles. Turn. Bake until underside is lightly browned.

Makes 16 (5-inch) pancakes.