Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings (4 fluid ounces each)
- 14 pounds Sir Galahad flour
- 5½ pounds sugar
- 1 ounce salt
- 6¼ ounces baking soda
- 5¾ pounds eggs
- 3¼ gallons buttermilk
- 3¼ pounds unsalted butter, melted
Place all dry ingredients in Hobart bowl fitted with paddle attachment.
Measure all wet ingredients into a separate bowl and add melted
butter. Add all the wet ingredients to the dry ingredients in the
mixer and mix until combined. Turn off mixer and scrape bottom of
the bowl with a spatula. Let batter rest before using.
Heat a griddle or heavy skillet over medium heat, and lightly grease
it with vegetable oil. Preheat the oven to 250°F.
Drop the batter onto the hot pan by using a 4-ounce ladle. When
the pancakes are bubbly on top and browned on the bottom, flip them.
As they cook through, transfer them to a baking sheet and keep them
warm in the oven while you cook the rest of the batter.