Pancakes for a Crowd
TOTAL TIME: Prep: 25 min. Cook: 35 min.
YIELD: 80 servings (5 gallons of batter).
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
Ingredients
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40 cups all-purpose flour
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3 cups sugar
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1-1/2 cups baking powder
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1-1/2 cups baking soda
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3/4 cup salt
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28 eggs
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2 gallons milk
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1 gallon buttermilk
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64 ounces canola oil
Directions
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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.
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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.
Nutrition Facts
3 each: 554 calories, 28g fat (6g saturated fat), 90mg cholesterol, 2677mg sodium, 62g carbohydrate (15g sugars, 2g fiber), 13g protein.
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