Buttermilk Pancakes for a Crowd

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: 35 mins
• Serves: 50
• Yields: 50 dinner plate size pancakes

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.