Buttermilk-Yeast Pancakes

Ingredients

2 cups flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons sugar
1 package active dry yeast
1/4 cup warm water
3 Roberts Eggs, well-beaten
1/4 cup vegetable oil
1 1/2 cups Roberts Buttermilk

Preparation

In a large bowl, sift dry ingredients together; add sugar. Soften yeast in warm water; add beaten egg, vegetable oil and buttermilk. Pour into flour mixture, stirring until well-blended and very thick. For each pancake, pour 1/4 cup of batter onto hot buttered griddle; cook until bubbly. (The batter mixture may be stored in a tightly covered container in refrigerator overnight.)

Recipe Contributed By: Retha M. Poynter Papillion, Nebraska

Yield: 1 dozen 5-inch pancakes