From the kitchen of One Perfect Bite...I wish I could tell you that tonight's recipe was developed for a school or church breakfast, but, truth be told, I use one of those huge, just add water, mixes when I'm responsible for a pancake breakfast of that size. However, tucked between breakfast for 2 and breakfast for 200, is family territory, and a tradition that demands that pancakes be made from scratch. Saturday pancakes were a breakfast feature when my children were young, and as soon as they could safely balance on their chairs, they "made" our weekend pancakes. It began as an exercise in measurement, but it grew into much more, and to this day, I swear their love of food and considerable talents in the kitchen where honed when they were two and three years old. The holidays will soon be here, and that means there will again be extra bodies in the house and at the table. Large batch recipes, such as this one for pancakes, come in really handy at this time of year. Pancakes are a great way to feed and fill the breakfast brunch and they cost pennies to make. Tonight's recipe is an adaption of one that first appeared in Better Homes and Garden magazine. Using the quantities suggested below, you can count on 20 to 24 5-inch pancakes per batch, and should you need more, the recipe can again be doubled. I've included some suggestions for fruits and berries that can be added to the batter if you want to dress the pancakes up. With or without fruit, the pancakes are fast and easy to make and they make a great inexpensive addition to your breakfast table. Here is how they are made.
Big Batch Buttermilk Pancakes...from the kitchen of One Perfect Bite inspired by Better Homes and Gardens
3-1/2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
4 cups buttermilk or sour milk
1/3 cup vegetable oil
Optional: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear, or 1/2 cup fresh or frozen blueberries, or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
1) In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
2) In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, gently stir in berries or other fruit.
3) Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake, pour a scant 1/3 cup batter onto griddle. Cook 4 to 6 minutes, or until pancakes are golden, turning each pancake when surface is bubbly and edge is slightly dry. Serve warm. If desired, top with butter and syrup. Yield: 20 to 24 servings.
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