- Cooking Time: 15
- Servings: 12
- Preparation Time: 5
- 5 eggs
- 1.5 cups milk
- 6 tablespoons butter, melted
- 5 cups buttermilk
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1 pinch salt
- Whisk together the wet ingredients in a large bowl. Combine the dry ingredients in a second bowl and then stir them into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk.
- Heat a large skillet over medium heat and grease with butter. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the pancakes. Flip using a spatula and cook until the pancakes are browned on the other side.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Three Sweet Spring Treats from Saddlebred Rescue, Inc.
Hemp Healthy Cooking: Hemp for Lunch
Get Cookin'See More
ICE CREAM IN A MARTINI GLASS RIMMED WITH OREO CRUMBS
Cupcake Wars Winning Peaches 'n Cream Cupcakes
Monkfish Stew in White Wine SauceSee More