OVERNIGHT PANCAKES

~ Taste of Home Make It! Take It 2022

1 pkg (or 2 1/4 t.) active dry yeast 

1/4 c. warm water 
4 c. flour

1 T. baking powder
2 t. baking soda
2 t. sugar
1 t. salt

6 large eggs, room temperature
4 c. buttermilk
1/4 c. canola oil

Dissolve yeast in warm water, then let stand for 5 minutes. Meanwhile, combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. In a small bowl, whisk eggs, buttermilk, and oil; stir into dry ingredients until just moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.

When ready to cook, lightly grease griddle and preheat over medium heat. Pour 1/4 cup portions onto griddle. Cook until top bubbles pop and bottoms are light brown, then flip and cook until other side has browned. 

Makes about 30 pancakes. 

Notes: I use a non-stick griddle that hasn't been greased, which works just fine. 

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