Packsaddle Pancakes

Directions

1. 1
   Place dry ingredients in a large bowl.
2. 2
   Dissolve yeast in warm water.
3. 3
   Mix eggs, oil, buttermilk and yeast; stir well.
4. 4
   Add liquid to dry ingredients and stir until just blended.
5. 5
   Batter will be thick.
6. 6
   Cover lightly and keep in refrigerator overnight.
7. 7
   Bake at slightly lower temperature than usual pancakes.
8. 8
   This batter will keep up to 5 days in refrigerator.
9. 9
   May be thinned with milk.
10. 10
    Make 16 to 18 (4-inch) pancakes.