Making pancakes from scratch is so easy that I never understand why people by the boxed mix. Making them from scratch is much cheaper, especially when you have to feed a crowd or like to do some advanced freezer cooking in order to serve a hot breakfast during the week when things get hectic. It is bulk cooking made easy.
While I liked my bulk pancake recipe before, I decided to work on making it even better. So yesterday, I tried a few things and came up with what I think is the absolute best pancakes for a crowd recipe. It is versatile and will take many different types of add ins, from ground flax seed to chocolate chips, and it produces nice fluffy pancakes, from the first one to the last one.
The pancakes freeze well, too. Just heat in a microwave or a toaster oven.
This recipe makes about 18 large 8-inch pancakes.
Ingredients:
4 Eggs
4 Cups of Flour
3 Cups of Milk
4 Tablespoons of Sugar
8 Tablespoons of Oil
8 Teaspoons of Baking Powder
1 Teaspoon of Salt
Assemble the dry ingredients together in a large bowl: flour, sugar, baking powder and salt.
Beat the oil and egg together in a medium bowl, then add the milk and whisk until blended.
Add the wet ingredients to the dry ingredients and stir just until you can’t see any flour. Do not over mix, or your pancakes will be tough.
Let the batter sit while you heat an electric griddle to 350 or heat a skillet. Use Pam or other spray to lightly grease the surface.
Using a ladle or measuring cup, pour the batter on the griddle. Cook the pancakes until the bubbles start to pop through. The pancakes should be dry around the edges and lightly golden underneath. Turn the pancakes in one quick motion, and cook the other side until it is lightly golden brown.
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