Foodarrific

We’ve been eating pancakes for two weekends straight and we still can’t seem to have enough. I make a whole liter of pancake batter or more each time, I’m not sure, which makes something like 40+ pancakes, enough to feed five of us for breakfast on two mornings of the weekend.

Heck, at the rate I’m flipping pancakes, I could be running a diner’s at a truck stop feeding hungry truckers as they chat about their highway adventures and where to buy the cheapest truck accessories.

Alright, on to my recipe. Unless you’re serving 3 hungry teens with the appetites of truckers, I suggest you scale down the amounts.

• 6 cups flour
• 3 Tsp sugar (which isn’t too sweet, just the way I like it)
• 6 cups milk
• 6 eggs
• 1 cup oil

I put everything in a huge food container and mix into a batter. I have my non-stick pan on medium to low heat, adjusting as I go along to ensure I get a nice even color on my pancakes.

One ladle of batter in the middle of my pan is all it takes. The batter will spread itself out into a nice circular shape. When I see little bubbles forming on the upside, I flip the pancake over and leave it for a couple of minutes to cook through.

So yummy with Pillsbury pancake syrup! We took a break from pancakes last weekend but trust me, I’ll be at it again this weekend !

Filed under: Quick & Easy CookingRecipesSnacks & DessertsWestern |