Buttermilk Pancakes ala Original Pancake House (4 servings) 1 teaspoon dry yeast 1/2 cup warm water (105-115 degrees F) 1 1/2 cups warm milk (105-115 degrees F) 2 cups all-purpose flour 3 Tablespoons sugar (or 1/4 cup malt powder) 2 large eggs - lightly beaten 1 teaspoon salt 2 Tablespoon melted butter 1 teaspoon baking powder Note From Mr Breakfast: Caution! Before you make this one, be sure to read the comments. It's been getting some pretty bad reviews. For kitchen-tested, better-reviewed Buttermilk Pancakes, please see this alternative recipe. This recipe must be made the night before, at minimum. The morning before would be ideal. Mix together all ingredients except eggs, butter and baking powder. All ingredients should be at least at room temperature or a bit warmer. Mix the ingredients in a bowl about 6 qt size, or about 3x larger than the volume of batter. Keep this batter, covered with plastic wrap, at room temperature - not warm like you would for bread dough. You want it to rise slowly. After a couple hours, the batter will begin rising. After it at least doubles in volume, stir it down. The next day, beat in the eggs, the melted butter, and 1 tsp of baking powder (stirring the batter will cause it to deflate; the baking powder will restore some of that rise). You may need to adjust the consistency of the batter, most likely with a few tablespoons of water, although if the batter is too runny, you can add a spoonful or 3 of flour. Cook as you would regular pancakes on a greased skillet or griddle until golden (approx 2-3 minutes on each side.) An interesting buttermilk pancake recipe in that it doesn't include any buttermilk. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 2643. Submitted 10/19/2009.