Making preparations for the annual firemen's breakfast? Cooking breakfast for that hungry troop of Scouts? You don't have to use a mix! This from-scratch recipe starts the easy way, with a 5-pound bag of flour. You'll make enough light-as-air, moist pancakes to feed 75 or so hungry diners.
In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla.
Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.
Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook until bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook until the bottoms are brown. Serve immediately, or hold briefly in a warm oven.
