Recipe#85

Servings: Yield: 100 Portions
Portions: 2 Pancakes each
Pan Size:
Temperature: 375 degrees F. Griddle

INGREDIENTS

2 1/2 gal. (9 lb) flour, wheat, general purpose, sifted
1 1/8 cups (8 oz) baking powder
4 1/2 cups (1 lb 4 oz) milk, nonfat, dry
4 1/2 tbsp. (3 oz) salt
1 3/4 cups (12 oz) sugar, granulated
1 3/4 qt. (35 eggs) eggs, whole, beaten
5 1/2 qt. water
1 qt. salad oil
1-No. 10 cn (6 lb 6 oz) blueberries

INSTRUCTIONS

Mix and sift dry ingredients together. Add eggs and water. Mix only until ingredients are blended. Blend in salad oil; drain and rinse blueberries in cold water. Drain thoroughly; fold into batter. Drop 1/4 cup batter onto lightly greased griddle. Cook on one side until top is covered with bubbles and underside is browned. Turn and cook on other side.

NOTE: 1 1/2 gal other types of milk may be substituted for nonfat dry milk and water. 4 cups (2 lb) melted shortening may be used for salad oil.