Overnight Refrigerator Pancakes

1 Pkg. yeast
1/4 C warm water (110 degrees-115 degrees)
2 Tbs. sugar
4 C flour
2 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
6 large eggs
4 C buttermilk/sour milk
1/4 C oil

Combine yeast, water and sugar in a small bowl. Let stand 5 minutes. Combine remaining dry ingredients in a large bowl. Combine eggs, buttermilk, and oil in another bowl. Make a well in the center of the dry ingredients. Pour in egg mixture, stirring until just moistened. Stir in yeast mixture. Cover well and refrigerate overnight. The next morning stir well and make pancakes. Lasts about a week in the refrigerator. Makes lots of very good pancakes.
Heatherer; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol

Weight Watcher Points - 4 Points*
*Calculated with a Weight Watchers Calculator

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