Truck-Stop Pancakes

12 servings
INGREDIENTS
· 5 eggs
· 1 1/2 cups milk
· 6 tablespoons butter, melted
· 5 cups buttermilk
· 5 cups all-purpose flour
· 5 teaspoons baking powder
· 5 teaspoons baking soda
· 1 pinch salt (optional)
· 5 tablespoons sugar
DIRECTIONS
1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

6 servings
· 2-1/2 eggs
· 3/4 cup milk
· 3 tablespoons butter, melted
· 2-1/2 cups buttermilk
· 2-1/2 cups all-purpose flour
· 2-1/2 teaspoons baking powder
· 2-1/2 teaspoons baking soda
· 1/2 pinch salt (optional)
· 2 tablespoons and 1-1/2 teaspoons sugar