8 cups all-purpose flour
2 teaspoons baking soda (make sure it is fresh!)
4 teaspoons baking powder
4 teaspoons kosher salt
3 Tablespoons sugar
8 eggs separated
2 quarts buttermilk
1 cup (2 sticks) butter, melted
8 cups fresh blueberries, if desired
Heat an electric griddle to 350 degrees F.
Combine all of the flour, baking soda, baking powder, salt and sugar in a very large bowl.
Work in batches to make the batter so it won't sit too long before cooking. I suggest making this amount in 2 batches (quantities for 4 batches will be in parentheses).
Whisk together 4 (2) egg whites and 4 cups (2 cups) buttermilk in a small bowl. In another bowl, whisk 4 (2) egg yolks with 1/2 cup (1/4 cup) melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of 4 cups (2 cups) dry mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. It is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Transfer to a cooling rack and allow to cool completely before transferring to freezer bags for storage. Flash freezing the pancakes individually before transferring to a freezer bags ensures easy removal on a busy morning!
This recipe is adapted from Alton Brown's Instant Pancake Mix recipe. It has been adapted for batch cooking.