16 eggs (separated)
8 cups (1/2 gal) buttermilk
8 cups flour
½ of 1/3 cup salt
¼ cup brown sugar
¼ cup Wesson oil
Beat egg yolks, add brown sugar and mix, then add buttermilk, then oil. Gradually add flour and salt. Stiffly beat the egg whites and fold into the mixture.
Leavening is then added to the mixture just before cooking pancakes:
4 tsp baking powder
4 tsp baking soda
Mix with a little water
Makes about 90-100 5-6 inch pancakes.