Best-Ever Pancakes

Base Recipe
1 cup flour
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
2 Tbs. oil

Mix together first five dry ingredients. In another bowl, mix together the next three wet ingredients. Gently mix the two together, using a whisk or rubber spatula,  JUST UNTIL MIXED and you don't see dry clumps. Batter will be lumpy. Never over-mix the pancake batter or you will have tough, chewy pancakes. Never, never use an electric mixer for pancakes. The lumps will go away when you cook pancakes--they will be light and delicious if barely mixed with a whisk. Use real buttermilk, no substitutes.

Heat griddle. If using non-stick, you do not need to grease the pan, otherwise lightly butter the pan. If using an electric griddle, heat to 350 degrees. Put batter down on pan using a ladle or 1/3 cup measuring cup. Flip pancakes when they begin to bubble and start to look dry around the edges. Cook another minute. Never flatten or pat pancakes with spatula once you flip. Let them rise, then remove to plate. Serves 2

Family-Size Recipe
The above amounts are the base recipe. I ALWAYS make a batch for a FULL QUART of buttermilk.... which serves 8 people/makes 24 pancakes (using a 1/3 cup measuring cup to scoop batter). You can refrigerate leftovers for a few days. Here are the amounts:

4 cups flour
1/4 cup sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
4 eggs
1 quart buttermilk
1/2 cup oil


Pancake Breakfast Recipe
Here are the amounts to serve 50 guys for a big pancake breakfast! Using 2 electric griddles, you need about 45 minutes to cook all the pancakes. Keep pancakes warm in chafing dish.

24 cups flour (5 lb. bag plus 4 cups)
1 1/2 cups sugar
1/2 cup baking powder
1/4 cup baking soda
1/4 cup salt
3 cups oil
2 dozen eggs
6 qts. buttermilk