Overnight Buttermilk Pancakes
2-1/2 cups buttermilk
2-1/2 cups sifted all-purpose flour
3 eggs, beaten
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 Tablespoon hot tap water
2 Tablespoons packed brown sugar
1. In a large mixing bowl, stir together the buttermilk and flour. Cover with plastic wrap and refrigerate overnight.
2. The next day, beat the eggs in a mixing bowl until light. Add the salt, baking powder, the soda which has been dissolved in the hot tap water, and the brown sugar. Combine with the buttermilk-flour mixture and mix well.
3. Heat an oiled griddle pan until hot, and spoon on pancake batter to desired size of pancakes. Flip once and serve hot with syrup.