Pancakes for a Crowd

Makes 16-20 pancakes.

Now everyone can enjoy warm-from-the-oven pancakes together—no standing over a griddle. Plus, this method easily allows customization so everyone can have their favorite!

Ingredients

• 6 Tbsp butter, melted, divided

• 2 ¾ cups flour
• ⅓ cup sugar
• 1 Tbsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt

• 2 large eggs
• 2 ¾ cups buttermilk
• 2 tsp vanilla

Toppings: fresh fruit (such as berries, sliced peaches, sliced nectarines), chocolate chips, chopped nuts, crumbled bacon

Serve with: additional butter, warm maple syrup and/or sweetened whipped cream

Directions

• Preheat oven to 425° F.  Position rack in middle of oven. Brush 2 Tbsp melted butter onto 18” X 13” rimmed baking sheet.
• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.  
• In another mixing bowl, beat the eggs lightly. Stir in buttermilk, vanilla and 2 Tbsp melted butter.
• Pour the wet ingredients into the dry ingredients. Fold together until well combined and no visible flour (about 2 min.), taking care not to overmix. Some small lumps are okay.
• Pour the batter onto the prepared baking sheet and spread evenly with a spatula. Gently tap the bottom of baking sheet on counter to allow air bubbles to escape.
• For plain pancakes, bake as is  OR  top sections of batter with toppings as desired. Bake for 12 – 15 min. or until lightly golden, pancake is set and toothpick inserted in center comes out clean. 
• Remove from oven and heat the BROILER to high. Brush the surface of the pancake with the remaining melted butter. Broil until golden brown, watching carefully and rotating pan as needed (2 – 3 min.).
• Remove from oven; let cool slightly. Run knife around full edge of pan. Use pizza cutter to cut into 16 pancakes.  Serve warm with desired toppings, butter, syrup and/or whipped cream.

Tips

• The dry ingredients can be measured and mixed ahead of time; store in plastic food storage bag until ready to use. 
• Be creative!  Experiment with different flavor combinations such as raspberry-white chocolate chip or banana-pecan. 
•  Leftover pancakes can be stored refrigerated or frozen and warmed in the microwave or oven.