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.
- Portion size 72 servings
- Credits : © CanadianLiving.com
- 10 cups all-purpose flour
- 1/4 cup baking powder
- 4 1/2 teaspoons baking soda
- 2 teaspoons salt
- 12 eggs
- 10 cups buttermilk
- 3 cups milk
- 1 tablespoon vanilla
- 3/4 cups margarine melted
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.