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Combine yeast, water and sugar. Let stand 5 minutes. Combine remaining dry ingredients in a large bowl. Combine eggs, buttermilk, and oil. Make a well in the center of the dry ingredients. Pour in egg mixture, stirring just until moistened. Stir in yeast mixture. Cover and refrigerate overnight. When ready to use, mix batter well. Can be stored 1 week in refrigerator. The recipe can be cut in half. Makes 36 medium pancakes.
By Robin from Washington, IA
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