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Making preparations for the annual firemen's breakfast? Cooking breakfast for that hungry troop of Scouts? You don't have to use a mix! This from-scratch recipe starts the easy way, with a 5-pound bag of flour. You'll make enough light-as-air, moist pancakes to feed 75 or so hungry diners.
5-pound bag King Arthur Unbleached All-Purpose Flour*
1 1/2 cups sugar
1/4 cup double-acting baking powder
3 tablespoons baking soda
4 1/2 teaspoons salt
10 large eggs
3 quarts buttermilk
6 cups whole milk or half-and-half
1 1/4 cups (2 1/2 sticks) butter, melted
3 tablespoons vanilla extract, optional
*If you find yourself having to use some other brand of flour, the recipe will need to be adjusted, due to King Arthur's superior protein level compared to other brands. For "Brand X" flour, reduce the milk to 5 cups, let the batter rest for 15 minutes, then add additional milk if it seems too thick to pour easily.
In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir till the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.
Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook till bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook till the bottoms are brown. Serve immediately, or hold briefly in a warm oven. Yield: about 150 pancakes, 4 1/2 inches.
Note: For best results, make the batter just prior to cooking the pancakes. Batter left to sit too long will yield pancakes that aren't as light and fluffy.