Big Batch Buttermilk Pancakes
Here are "the best pancakes yet" from the Breakfast for Kids Program at Holy Trinity Church-St. David School. This recipe is the equivalent of 6 batches and makes 72 very moist pancakes.
Servings: 72
Ingredients:
-
10 cups (2.5 L) all-purpose flour
1/4 cup (50 mL) baking powder
4-1/2 tsp (22 mL) baking soda
2 tsp (10 mL) salt
12 eggs
10 cups (2.5 L) buttermilk
3 cups (750 mL) milk
1 tbsp (15 mL) vanilla
3/4 cup (175 mL) margarine, melted
Preparation:
In very large bowl, whisk together flour, baking powder, baking soda and salt.
In separate large bowl, beat eggs until smooth; beat in buttermilk, milk, vanilla and margarine. Pour over dry ingredients; whisk just until smooth.
Heat large griddle or skillet over medium heat; brush lightly with vegetable oil.
Using 1/4 cup (50 mL) dry measure, pour batter onto prepared griddle. Cook until golden brown on bottom and bubbles that form on top break but don't fill in, about 2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve immediately.
Tags:
Breakfast and Brunch; Eggs; Grains; Cheese/Other Dairy; Skillet; For Kids;
Source
© CanadianLiving.com
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