Buttermilk Pancakes

Double-Quadruple Batch

(We feed six hungry boys every day, so we cook in BIG batches!)

8 cups Flour

½ cup Sugar

2 Tablespoons + 2 teaspoons Baking Powder

2 teaspoons Baking Soda

2 teaspoons Salt

8 Eggs

½ gallon Buttermilk

1 cup Cooking Oil

Combine the flour, sugar, baking powder, baking soda and salt.  Make a well in center of flour mixture; set aside.  Combine the egg, buttermilk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (better should be lumpy.)  Add additional buttermilk to thin better, if necessary.

Pour batter onto a hot (350 F) lightly greased griddle.  Cook until bubble form on top of pancakes and edges are slightly dry, flip and finish cooking.