Pre-heat a non-stick or cast iron frying pan to medium to medium-high heat.

• 8 cups (1 kg) all-purpose flour
• 8 Tbsp (100 g) white granulated sugar
• 8 Tbsp (120 g) baking powder
• 1 tsp. (6 g) salt

Mix dry ingredients together in a bowl.

• 8 (408 g) large eggs
• 8 cups buttermilk
• 8 Tbsp (104 g) vegetable oil

Beat eggs then mix wet ingredients together in another bowl. Slowly incorporate dry ingredients into the wet. Let batter sit for 5 minutes.

• 16 Tbsp (208 g) vegetable oil

Add oil to pan as necessary and scoop 1/2 cup of pancake batter into the pan for each pancake and flip when you see bubbles break the surface.