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Pancakes for a Crowd Recipe

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Every time I make these pancakes, I'm reminded of Lansford, North Dakota, a lovely little town where I used to live. The country club there sponsored an annual breakfast that featured these tasty pancakes.—Penelope Hamilton, Riverside, California

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Pancakes for a Crowd Recipe

Prep: 25 min. Cook: 35 min.

Yield: 70-80 Servings

25 35 60

Ingredients

40 cups all-purpose flour
3 cups sugar
1-1/2 cups baking powder
1-1/2 cups baking soda
3/4 cup salt
28 eggs
2 gallons milk
1 gallon buttermilk
64 ounces canola oil

Directions

In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended.
Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 70-80 servings (5 gallons of batter).

Nutritional Facts 1 serving (3 each) equals 554 calories, 28 g fat (6 g saturated fat), 90 mg cholesterol, 2,677 mg sodium, 62 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Pancakes for a Crowd in Taste of Home June/July 2002, p53

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