These pancakes are thin - almost crepe-like. We used his recipe at home often but cut it down in size. My boys loved the pancakes and would eat them cold with peanut butter.
We often made a big batch and froze the extras so my boys could zap them in the microwave on school days when they watched pancakes instead of cereal or toast.
Here is David's recipe if you are cooking for a crowd and my cut down recipe follows.
12 1/2 c flour
4 c sugar
4 tsp salt
2 c oil
20 Tbsp baking powder
5 liters milk
for a smaller batch - about 1 1/2 dozen 7" pancakes
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
1/3 c oil
3 Tbsp baking powder
1 liter milk
Mix up the batter and let rest for a few minutes. It also can be made ahead and used later.
Ladle or pour batter into a pre-heated greased fry pan. I used a 1/3 cup ladle and made one in the pan but you can make smaller ones if you want. When bubbles form on the one side, turn pancake.
Cook second side until done.
Stack pancakes on a plate and keep warm until all are cooked.
Eat with butter and syrup or jam. Enjoy!
The pancakes freeze very well. I put enough for a serving between wax paper and stack in an ice cream pail to freeze or in freezer bags. If you use freezer bags, make sure the pancakes are frozen solid before setting anything on top of them. This way you can take out a serving whenever you want to heat them up.