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
Recommended: Our Berriest Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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).
Originally published as Pancakes for a Crowd in Taste of Home June/July 2002, p53