*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Cake yeast or
      1/4   oz           Package dry yeast
      1/4   c            Water
    1       qt           Buttermilk
    1       tb           Baking soda
    4       tb           Sugar
    1       t            Salt
    4       c            Flour
    2       tb           Baking powder
      1/4   c            Cooking oil
    6                    Eggs -- well beaten
    1       c            Blueberries
   Preparation of these pancakes must begin the night
   before they are to be served. Soften yeast in warm
   water.  (if using a yeast cake, water should be 80.
   Dry yeast has better results if the water is heated
   from 105 to 115.) In a separate container mix together
   buttermilk, baking soda, sugar and salt. Add to this
   the softened yeast. Sift flour and baking powder
   together and add, with the oil, to the buttermilk
   mixture. Mix well.  Fold in the eggs. Place in
   refrigerator overnight in a container large enough to
   allow the batter to double in bulk.  In the morning
   add the blueberries to the dough and stir down. Cook
   in a fry pan over medium heat and serve.  This recipe
   will keep in a refrigerator for a week or more.  If
   black specks appear in the batter, just stir them in.
   They are just the yeast mold and do no harm.
   Recipe By     :
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