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This recipe for OVERNIGHT REFRIGERATOR PANCAKES, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 (1/4 oz.) Envelope Active Dry Yeast
1/4 Cup Warm Water
4 Cups All-Purpose Flour
2 Tbsp. Baking Powder
2 Tsp. Baking Soda
1 Tsp. Salt
2 Tsp. Sugar
6 Large Eggs
4 Cups Buttermilk
1/4 Cup Vegetable Oil
1 Tbsp. Vanilla (optional)

Combine yeast and warm water in a 1 cup glass measuring cup; let stand 5 minutes.
Combine flour and next 4 ingredients in a large bowl; make a well in the center. Combine eggs buttermilk and oil: add to flour mixture, stirring just until dry ingredients are moistened. Stir in yeast mixture. Cover and chill 8 hours. Remove from refrigerator; stir well.
Preheat griddle and pour about 1/4 cup batter for each pancake.
NOTE: Batter can be stored in refrigerator for 1 week.




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