OVERNIGHT PANCAKES

2 1/4 teaspoons instant yeast, not active dry
4 cups all purpose flour
2 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 eggs
1/4 cup water
1/4 oil
1 quart buttermilk

In a large bowl whisk together all the  dry ingredients and set aside.  In a smaller bowl whisk together
all the wet ingredients until the eggs are fully incorporated.  Add the wet ingredients into the dry.
Whisk well making sure to get all the dry ingredients blended in.  Store, covered, in the refrigerator
for up to 3 or 4 days, maybe up to 5.  Make pancakes using 1/4 cup batter.  Make as regular pancakes.
Makes about 2 1/2 dozen.

Let's Cook YouTube Video