2 c. flour
1 tsp. salt
4 tsp. baking powder
2 tbsp. sugar
6 tbsp. Crisco, melted
2 eggs
1 1/2 c. milk

Dissolve yeast in the 1 cup warm water with the sugar and let stand 10 minutes. Mix flour and 3 cups water in yeast mixture and let stand at room temperature overnight (about 6 to 8 hours). Batter will be lumpy. Place about 1 1/2 cups batter in a jar and place in refrigerator for starter the next time you make hotcakes. DO NOT put the lid on tight, as it will explode; what a mess.