Buttermilk Pancakes For A Crowd Recipes

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BUTTERMILK PANCAKES FOR A CROWD



Buttermilk Pancakes for a Crowd image

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.

Provided by brkfst cook

Categories     Breakfast

Time 35m

Yield 50 dinner plate size pancakes, 50 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 451.3, Fat 15.3, SaturatedFat 8.4, Cholesterol 167, Sodium 943.5, Carbohydrate 65.1, Fiber 1.6, Sugar 19.4, Protein 12.2

BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

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