Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cake yeast or |
| ¼ ounce | Package dry yeast |
| ¼ cup | Water |
| 1 quart | Buttermilk |
| 1 tablespoon | Baking soda |
| 4 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 4 cups | Flour |
| 2 tablespoons | Baking powder |
| ¼ cup | Cooking oil |
| 6 \N | Eggs -- well beaten |
| 1 cup | 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.
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