Pancakes For A Crowd Recipes

Steps:

• In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Steps:

• Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
• Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• in a stand up mixer beat eggs until frothy.
• add: buttermilk, vanilla, almond extract and melted butter.
• mix until combined.
• in a separate container combine all of the rest of the ingredients.
• gradually add to the egg mixture and mix until well combined.
• servings depend on the size of pancakes we make ours the size of dinner plates. and the serving suggestion reflects that.

Steps:

• In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
• Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
• Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
• Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.