Buttermilk Pancakes for a Crowd

01Method

1. 1

   Assemble all ingredients. Place a cast iron skillet or griddle over medium heat and allow it to warm up for 15 to 20 minutes.

2. 2

   Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and stir together.

3. 3

   In a separate medium bowl, whisk together the buttermilk, eggs, the larger portion of canola oil, and vanilla extract.

4. 4

   Add the wet mixture to the dry ingredients and whisk until just combined.

5. 5

   Coat the heated skillet with a small amount of canola oil. Ladle batter onto the surface — use a quarter cup for small pancakes, a third cup for medium, or a half cup for large. Cook until the edges appear set and the bottom is golden, about 2 to 3 minutes.

6. 6

   Flip each pancake and cook the other side until golden, roughly 2 minutes more. Continue until all batter has been used, adding more oil to the skillet as needed to prevent sticking.