2 c all purpose or whole wheat flour
1/2 T instant yeast
1/2 T baking powder
1/2 T sugar
1 t baking soda
1/2 t salt
Mix above ingredients together in a large bowl, then add the following ingredients and don't over mix.
2 eggs (lightly beaten)
2 c buttermilk
butter for the pan
Cover and refrigerate overnight or up to 24 hours. When ready to use batter a quick stir and place batter on heated buttered skilled over medium heat. Immediately serve! Serve with dutch honey syrup recipe.
Makes a dozen 3" pancakes
Mels Kitchen Cafe
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