1 cup warm water, not over 112 degrees or it will kill the yeast
1 T dried Yeast
3 T sugar
Flour
1/2 t salt
12 t baking soda
2 to 3 eggs
In a very large glass or ceramic bowl in 1 cup warm water, one tablespoon of dried yeast, and three tablespoons of sugar stirring until thoroughly dissolved. Gradually add flour, 1/2 cup at a time, until you get a mixture of batter about the consistency of waffle batter. Cover with a clean cloth and put it where it is warm, not hot, just like a warm kitchen or in the oven without heat. Put a sheet underneath it in case it does run over.
Next morning add 2 to 3 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 2 eggs mixing thoroughly and if it is a little bit stiff add another egg. Try adding a real ripe mashed banana and/or couple handfuls of blueberries. You are aiming for a pancake consistency.
You are ready to pour on a griddle or waffle iron.
George's Note: You can keep 1/2 cup of the ?? batter for a starter.
Note from George and Norma Newcomb: This recipe has been enjoyed by the family since 1948.