This is derived from the wonderful More with Less Cookbook.
This is enough for six to ten people depending on appetite and other things: eggs, bacon, sausage, oj, coffee....
Preheat the griddle to 325 F. Find your digital kitchen timer. (The timer is really important if you have a short attention span!)
Mix the dry ingredients in one bowl.
~4 c. flour (whole wheat, bread flour, white... fresh ground is best)
2 tsp. salt
2 tsp. baking soda
2 tbsp baking powder
Wisk the wets together in a separate bowl that is big enough for the whole batch.
8 tbsp cooking oil
4 c. sour milk or buttermilk (To make sour milk add 1 tbsp of cider vinegar per cup of milk.)
Add the drys to the wets and wisk until there are no lumps. The consistency should be thick and rich like a milk shake. Adjust with more flour or milk if necessary.
A word about cooking: temperature controls the brownness of the pancakes, time controls the doneness. Whole wheat pancakes require about three minutes per side. All purpose flour pancakes take only about a minute and a half per side.
I usually use a quarter cup measure per pancake. No additional oil should be needed on the griddle.
Pour the pancakes on the griddle and start the timer.
Watch the first round of pancakes closely. Use the first round to adjust time and temperature to achieve the best results.
Stack them on a cookie sheet and cover them in a warmed oven until you are ready to start eating.
Serve with butter, maple syrup, whipped cream, powdered sugar, peanut butter, jam, yogurt, applesauce,... and thanksgiving!