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Gently warm the buttermilk and water to around 35°C
In a bowl, mix the warmed buttermilk and water with half of the flour and all of the dried yeast until smooth
Cover and leave at room temperature for about 1 hour, until lightly bubbly and fermented
Add the eggs and oil to the preferment and whisk until fully combined
In a separate bowl, mix the remaining flour, sugar, baking soda and salt
Add the dry mixture to the wet mixture and beat until smooth and lump-free
Heat a non-stick pan over medium heat
Ladle in the batter to form pancakes
Cook until bubbles form on the surface and the edges look set
Transfer the pan under a hot grill to finish cooking the tops until just cooked through and lightly golden
Serve immediately with toppings of choice such as maple syrup, butter, fruit compote, chocolate, or blueberries