My standard pancake recipe multiplied by 4.  Serves 12 to 16 (32 3-inch pancakes)

4 cups flour

2 tbsp sugar

2 tsp table salt

2 tsp baking powder

1 tsp baking soda

3 cups buttermilk

1 cup milk

4 large eggs, separated

8 tbsp unsalted butter, melted

Additional melted butter for brushing griddle (if desired)

1. Melt butter and allow to cool.  Mix dry ingredients in large bowl.  In a smaller mixing bowl, mix buttermilk and milk.  Wisk egg whites into milk.  Stir yolks into melted butter and then wisk into milk mixture.  Dump wet ingredients into dry all at once.  Stir just until combined (it will still be lumpy).  Let set 2 minutes.  Heat griddle to 350.
2. Lightly butter griddle and then wipe off (no butter should be shown).  Check griddle temperature by dropping water onto griddle – when it dances off the griddle the temperature is right.  Ladle onto griddle ¼ cup at a time.  When bubbles are set around the edge and the griddle side is golden, slowly flip pancake and cook remaining side 1-2 minutes or until golden.

*You can add fruit or chocolate chips almost immediately after you ladle on the pancake – just wait a few seconds for the bottom to set.

*If you want to keep them warm, place them in a warm oven (200) on a towel lined baking sheet.   They will keep warm for 20-30 minutes.