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Overnight Pancake or Waffle Batter with Yeast (dairy)

4 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg. dry yeast
4 cups milk
1/2 cup butter
6 eggs

In large bowl, combine flour, sugar, salt and yeast. In medium saucepan, heat milk and butter over low heat until warm. Add the liquid along with eggs to flour mixture. Beat at medium speed until smooth. Cover and refrigerate for up to 4 days, stirring in 2 additional tablespoons sugar after 12 hours.

For pancakes, lightly grease griddle and pour about 1/4 cup batter onto hot surface for each pancake. Turn when edges look cooked and bubbles begin to break on surface, about 3 to 4 minutes, then cook a few minutes longer until other side is browned, about 1 to 3 minutes. For waffles, bake in a greased hot waffle iron until steaming stops, about 5-8 minutes. Makes 6 to 8.