Overnight Pancakes

Name: Overnight Pancakes
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 4 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons baking soda; 2 teaspoons sugar; 1 teaspoon salt; 6 large eggs; 4 cups buttermilk; 1/4 cup canola oil

10 ingredients

2 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 large eggs
4 cups buttermilk
1/4 cup canola oil

Directions

1

Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
2

To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.