Setup:

mix 4c crusty and 2 3/4 cup cold water with wisk in small white bowl.  lumps are ok, do not creme but do make sure all batter mix is hydrated.

on left set out single large plate (far) and butter on medium plate (near) with flat spatula
on right set out cooling rack (far) and measuring cup (near)

right of sink place batter bowl, rubber spatula, and cordless phone.

turn on fan, and crack open kitchen window.

place rug in front of dishwasher/stove to catch butter spatter.  put trash can left or rug by sink

Fill measuring cup 3/4 with batter from white bowl and drop in 1/4c measuring cup.  When pouring into cup, hold 1/4cup above batter bowl.  Use to wipe the spout of the bowl when done pouring.

set square griddle on near left burner, set to 5 1/2.  prime with large slice of butter

when grille is hot and you are ready, start timer

Five Minute Cycle:

0:00 pour out four pancakes, 1/8" shy of full 1/4 cup.  do not oversize, one every 7 seconds.  Pour slowly.  order:
4  3
2  1
top off measuring cup if necessary
clean off spatula edge if necessary

2:00 flip pancakes in order poured, one every 7 seconds.
cut a small slice of butter while spatula is hot
move any pancakes on rack to large plate.

4:00  move pancakes from griddle to rack, one every 7 seconds
remove griddle from burner and fan briefly
scrape any crusties from griddle into trash
add 1/8" slice of butter to pan and angle around to evenly coat pan

5:00 cycle repeats

Should make about 8 batches of 4 cakes, with around 2 left over.  Any smaller last cakes should be cooked shorter time since they will cook faster.  For two cakes, shave off 15 seconds from each 2 minute time.

Should be done in 45 minutes, creating about 32 pancakes.

Eat 4 + spare pancakes while remaining cakes cool.  Fill 8 bags with 4 pancakes each.  breakfast for a week.