The original version of this recipe is on Food Network here. It said that it made 4 servings but didn't say what a serving was. I used a gravy ladle (roughly ¼ cup) to scoop it out, 2 per pancake...so about ½ cup per pancake. This made 10 6" pancakes. I found myself having to make more batter in the middle of cooking. These tasted great, but of course I tweaked the recipe to suit us. So below is a basic recipe with measurements for 20 pancakes next to it which would feed 2 adults, 1 teen, 3 kids. I also didn't let the eggs and milk get to room temperature...the kids were hungry!
(x2 is for doubling the recipe) (x3 is for tripling the recipe...family of 8) (x4 is family size of 9)
1½ cups all-purpose flour (x2= 3 cups) (x3= 4½ cups) (x4=6 cups)
3 tbsp sugar (x2= 6 tbsp) (x3= ½ cup+1 tbsp) (x4=¾ cup)
1 tbsp baking powder (x2= 2 tbsp) (x3= 3 tbsp) (4x=¼ cup)
¼ tsp salt (x2= ½ tsp) (x3= ¾ tsp) (4x=1 tsp)
2 large eggs, at room temperature (x2= 4 eggs) (x3= 6 eggs) (x4=8 eggs)
1¼ cups milk, at room temperature (x2= 2½ cups) (3x= 3¾ cups) (4x=5 cups)
½ tsp pure vanilla extract (x2= 2 tsp) (3x= 1½ tsp) (4x=2 tsp)
thin slivers of butter to cook each pancake in
In a large bowl, whisk together the flour, sugar, baking powder, salt. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in your pan over a medium heat. (I started on 5 and went down to 4.) Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about ½ cup of the batter onto the skillet to make a pancake. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. If you want to add fruit or nuts, do it here, or you can add it in the batter. Flip with a spatula and cook about 1 minute more on the second side.
Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet for each pancake.