Overnight Pancakes

The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.

• Ready In: 8 hrs 10 mins
• Yields: 2 1/2 dozen

Ingredients

• 1 (1/4ounce) package active dry yeast
• 1⁄4 cup warm water (110 to 115 degrees)
• 4  cups all-purpose flour
• 2  tablespoons baking powder
• 2  teaspoons baking soda
• 2  teaspoons sugar
• 1  teaspoon salt
• 6  eggs
• 1  quart buttermilk
• 1⁄4 cup  vegetable oil

Directions

1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the dry ingredients.
3. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
4. Stir in yeast mixture.
5. Cover and refrigerate for 8 hours or overnight.
6. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.