TRUCK-STOP BUTTERMILK PANCAKES

TRUCK-STOP BUTTERMILK PANCAKES

“Batter will keep in fridge for a couple of days if you can’t make all at once, or you can freeze and make at as later date.”


5 eggs
1-1/2 cups milk
6 Tbsp. butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 tsp. baking powder
5 tsp. baking soda
1 pinch salt Optional)
6 Tbsp. sugar

In a large bowl, whisk together the eggs, milk, butter, and buttermilk. Combine the flour, baking powder, baking soda and sugar, stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

Heat a large skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.


Yield: 12 servings.