Overnight Pancakes

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 large Eggland's Best eggs
• 4 cups buttermilk
• 1/4 cup canola oil

Directions

1. Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next five ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
2. To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

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