Buttermilk Pancakes

{3040 g} Makes 40

3" pancakes,#20 disher, 50ml, 3 1/3 T each

{141 g} Makes 10

servings

Makes 24

trains (WS Molds)

Preheat griddle to 375F/190C

Dry:

720 g ~4 1/2 cup

AP flour (packed, using 160g/cup)(!100.0% !)

1/2 cup {100 g}

sugar(!13.9% !)

5 ml {5.1 g} ( 2 1/2 tsp )

baking powder(!0.7% !)

5 ml {4.7 g} ( 1 1/4 tsp )

baking soda(!0.7% !)

3 ml {3.7 g} ( 1 tsp )

salt(!0.5% !)

Wet:

1000 ml {1058 g} 4 52/237 cup

buttermilk or yogurt(!146.9% !)

1/2 cup {113 g}

butter, melted(!15.7% !)

{250 g} 5

large eggs(!34.7% !)

1 1/2 tsp {6.5 g}

vanilla extract(!0.9% !)

2261 g 4730 Calories

Total %%(!209 Calories/100g !)(!314%!)

Optional toppings and fillings:

0 g

bananas

0 g

strawberries

0 g

blueberries

0 g

chocolate chips.

0 g

Maple syrup

0 g

pats of butter

0 g

Whipped Cream

0 g

Powdered sugar

Heat nonstick skillet,pan over medium to medium low heat.

Sift dry ingredients into a large bowl capable of holding dry and wet ingredients

Melt butter in a large microwave safe measuring cup, then add the remaining wet ingredients, mix thoroughly.

Pour wet ingredients over dry and mix gently with a whisk until just combined.

DO NOT OVERMIX! (pancakes will be tougher and rubbery)

Spoon 50-120 ml of batter for each pancake.

Once batter is in pan, you can top with blueberries, sliced bananas, or chocolate chips. Press fruit or chips into batter.

Cook until top of pancakes is speckled with bubbles and some of them have popped.

Flip over and cook until browned.

Serve immediately or keep warm in 200F/90C oven until ready to serve. — Serve with optional toppings.

Note

2018-01-27

1	full recipe will make 24 trains (WS molds)

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