Buttermilk Pancakes for a Crowd

Submitted by brkfst cook

"this is the recipe we use at the restaurant. I am putting it in here for safe keeping, since they keep losing it!...lol these are so good you don't even need syrup!! this recipe is also used for Belgium waffles."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 50 dinner plate size pancakes
• Serves: 50

ingredients

• 32 eggs
• 3 quarts buttermilk
• 1⁄4 cup vanilla
• 2 tablespoons almond extract
• 1 1⁄2 lbs unsalted butter (melted)
• 6 quarts all-purpose flour
• 3⁄4 cup baking powder
• 2 tablespoons baking soda
• 2 teaspoons baking soda
• 2 tablespoons salt
• 2 teaspoons salt
• 4 cups sugar

directions

1. in a stand up mixer beat eggs until frothy.
2. add: buttermilk, vanilla, almond extract and melted butter.
3. mix until combined.
4. in a separate container combine all of the rest of the ingredients.
5. gradually add to the egg mixture and mix until well combined.
6. servings depend on the size of pancakes we make ours the size of dinner plates. and the serving suggestion reflects that.

Reviews

[tasb]

I used this at the school and it makes a ton of pancakes. We used them for 2 meals, one as pancakes the other with sausages. The kids loved them. I used less milk, because I like a thick batter. And no almond extract because nut allergies. The leftovers froze and reheated well in a oven.