Place the dry yeast in a medium bowl and set aside. In a small saucepan, heat the milk, buttermilk, and water on VERY low heat. This mixture cannot be heated above 130 degrees or the recipe will not work. Once the mixture is just slightly warmed (110-120 degrees), pour this over the yeast and mix with a whisk just to break up the yeast a bit. Add in the flour and mix until a thick and lumpy mixture forms. Some lumps are okay. You should see the mixture slowly creating bubbles—that is good! Cover this with plastic wrap or cling wrap and set it in a warm area to proof. Let sit for 1-1.5 hours or until the proof has doubled in size.
Preheat the oven to 400F
In a small bowl combine all wet ingredients. Add in the eggs, sugar and vegetable oil. Mix until smooth. Remove cling wrap from poolish and add in the wet ingredients. Mix with a nonstick spatula until combined. Making sure to incorporate the eggs thoroughly
In a small separate bowl, add the flour, baking soda and salt. Mix with a fork so baking soda is evenly distributed. Add these dry ingredients to the wet ingredients. Batter will be yeasty, mix slightly, making sure not to mix out all of the lumps, just some.
Place an 8 inch skillet over medium low heat. Let it heat for at least 5 minutes. Grease the skillet with spray oil or a bit of butter. Pour in 1/2 of the batter and cook on medium-low heat until small bubbles appear on the surface. Check the underside of the pancake by sliding a nonstick spatula under the edge, if the pancake is cooking too fast and looks dark, lower the heat. Once the edges are set and the top is ever so slightly uncooked place the skillet in the oven to continue cooking for about 5 minutes. Top should look cooked but not dry. If you aren't sure it is complete, use a knife or toothpick to make sure it is cooked all the way through. Remove from oven (CAREFULLY AND WITH AN OVEN MITT) and flip pancake onto plate. Enjoy! Edges will be crisp and inside light and fluffy!
