Whole Wheat Buttermilk Pancakes

• 4 cups Stone Ground Whole Wheat Flourflour
• 1 Tablespoon Baking Powderbaking-powder
• 1 teaspoon Baking Sodabaking-soda
• 1 teaspoon Saltsalt
• 4-½ cups Buttermilkbuttermilk
• ½ cups Melted Butterbutter
• ¼ cups Honeyhoney
• 4 whole Eggsegg

1. 01In a large bowl, combine all dry ingredients, making a well in the center. In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.
2. 02Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them (I feed an army). You can also keep them warm in the oven (about 170 degrees F works well) until all the pancakes are done.

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