1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand until softened, about 5 minutes. Mix in remaining ingredients with a wire whisk or mixer until smooth. 2. Cover tightly and refrigerate up to 24 hours. 3. To prepare the griddle, heat over high heat and rub with tiny bit of oil on a paper towel. Turn heat down to medium and use about 1/4 cup of batter for each pancake. Cook until pancakes are dry around edges and top is bubbly. Turn and cook other side until browned.

Prepare this batter the night before, remove and let stand at room temperature for about 10 minutes before cooking.