This recipe makes about 150 pieces of 4 ½ inch pancakes perfect for serving 75 people, given that they will eat two pieces each. If you are planning to serve more than 75 people, multiply the recipe ingredients accordingly.
- 5-pound bag unbleached all-purpose flour
- 1 ½ cups sugar
- 10 large eggs
- 3 quarts buttermilk
- 6 cups whole milk or half-and-half
- 3 tablespoons baking soda
- ¼ cup baking powder
- 4 1/2 teaspoons salt
- 1 1/4 cups (20 tablespoons) melted butter, melted
- 3 tablespoons vanilla extract, optional
- Set up your serving area or table. Remember, pancakes cook easily and they are best served when hot. Be sure that the plates, forks and knives are stacked already and ready for serving. Also, set up your large bottle of maple syrup and butter, or any toppings for people to put on their pancakes.
- Combine the dry ingredients (flour, baking powder, baking soda, sugar and salt) in a very large bowl or stockpot. Make sure it can hold 36 cups of batter plus space for comfortable stirring.
- In a separate large bowl, whisk together the wet ingredients (eggs, melted butter, milk, buttermilk and vanilla). Beat the eggs first then gradually beat in the rest of the ingredients.
- Pour the wet ingredients into the dry ingredients and stir with a whisk. Stir thoroughly until batter is mixed and smooth. If there are some small lumps, that’s fine.
- Heat skillet or griddle over 325°F to 350°F. Brush the surface with vegetable oil, if you’re not using a non-stick griddle.
- Pour ¼ cup of batter to the griddle for each pancake. Cook until bubbles form on the top of the pancakes and then flip. Wait for the bottom part to brown then serve.
- Do not overmix the batter. Overmixing can give you a thin and rubbery pancake.
- Enlist a lot of helpers and ask them to bring an electric griddle or skillet. They can bring several electric cookers, since you’ll be serving a crowd. If they own pancake makers that make standard-size pancakes, much better.
- Make sure you have enough power supply. Be ready for a backup power supply once a sudden power outage will be experienced in your area. Check your location if there are enough plugs, and prepare extension cords if needed.
- If your event is to be held in a very early time, prepare as much as possible during the day before. Have the wet and dry ingredients mixed separately (steps 2-3 of the procedure) before the day of the event, so in the following morning, you and your helpers would only need to mix them up and cook. But don’t cook your pancakes ahead of time, as re-heating them would make the pancakes tough.
- For the fluffiest and tastiest pancakes, make the batter just before cooking. Batter that is pre-mixed for left to sit for hours long will make pancakes that are not as fluffy and light.
- Don’t use butter as oil for the cooking surface, as it burns quickly, adding a bitter flavor on the pancakes.
- Provide as much toppings fun toppings for pancakes.