5 lbs. flour
1 lb. Crisco (2 c.)
1/3 c. sugar
1/3 c. baking powder
5 tbsp. baking soda
5 tbsp. salt
5 quarts buttermilk
16 eggs, slightly beaten

Mix all ingredients well. Butter flavored Crisco may be used.

Use a ladle to pour about 1/4 cup mixture at a time onto a hot griddle. Flip each pancake once, when bubbles begin to form around edges.

Cook until golden brown on both sides, then stack with a pat of butter between each pancake in a 200°F oven until ready to serve with maple or brown sugar syrup and melted butter.

Note: As batter sits, it may thicken, requiring a small amount of added milk, buttermilk, or water, to maintain the same consistency. Makes about 60 medium sized pancakes.