Truck-Stop Buttermilk Pancakes recipe

12 servings

5 eggs

1 1/2 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 (optional)

5 tablespoons 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 1/4 cupfuls of batter onto the 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.