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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
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:70-80 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 70-80 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Pancakes for a Crowd in Taste of Home June/July 2002, p53

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.

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