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In a small bowl, dissolve the yeast in the water; let stand for 5 minutes.
Meanwhile in a large bowl, combine the dry ingredients. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hrs or overnight. Pour by 1/4 cupfuls onto hot griddle. Cook as any other kind of pancake.
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