Pancakes For A Crowd Recipes

SHEET PAN PANCAKES (OVEN BAKED PANCAKES)

Steps:

• Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
• Preheat oven to 425°F.
• Sift all the dry ingredients together into a large bowl.
• Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
• Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
• Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
• Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
• Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
• Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
• Serve while warm with maple syrup, or pancake syrup and other toppings.

SHEET PAN PANCAKES

Steps:

• Preheat oven to 400°F and butter a standard baking sheet (mine measures 18x13)
• In a small bowl, whisk together butter, milk, eggs and vanilla.
• In a larger mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the wet ingredients to the dry ingredients and mix until everything is thoroughly combined. Don't worry if your batter looks lumpy. Pour the batter into the prepared baking sheet, and spread it out in an even layer.Allow to rest for 2 minutes.
• Bake for about 20 minutes. It should be puffed up and golden, but won't brown too much on the top.
• Remove from the oven, allow to cool slightly before cutting into squares and serving with butter, maple syrup or any other toppings you like!

BUTTERMILK PANCAKES FOR A CROWD

Steps:

• Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
• Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.

BUTTERMILK PANCAKES FOR A CROWD

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.

PANCAKES FOR A CROWD

Steps:

• In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.