1 qt. buttermilk
2 tbsp. baking soda
3 tbsp. sugar
4 c. flour
2 tbsp. baking powder
1/4 c. vegetable oil
1 tsp. salt
1 pkg. (1 tbsp.) yeast, mixed with 1/4 c. warm water
6 eggs

Mix all. Stores in refrigerator 3 to 4 weeks. It's better if sets overnight. Buttermilk and yeast makes the top look spoiled; just mix it up. Add more milk if you want thinner pancakes.