Overnight Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water (110-115 degrees)
4 c. all-purpose flour
2 Tbsp. baking powder
2 tsp. baking soda
2 tsp. sugar
1 tsp. salt
6 eggs
1 qt. buttermilk
1/4 c. vegetable oil

Directions:
In a small bowl, dissolve yeast in water; set stand for 5 minutes.

Meanwhile, in a large bowl, combine the dry ingredients.  Beat eggs, buttermilk and oil; stir in to dry ingredients just until moistened.  Stir in yeast mixture.  Cover and refrigerate for 8 hours or overnight.

To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.