2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast
1/4 cup warm water
3 eggs, beaten
1/4 cup vegetable oil
1 1/4 cups buttermilk

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

Makes 16 to 18 (4-inch) pancakes.