Title: Blueberry Pancakes
Categories:
Yield: 100 Servings

1 1/2 ga WATER
35 EGGS SHELL
1 3/8 lb MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR; GRANULATED 10 LB
6 3/8 lb PIE FIL BLUEBERRY #10
1 lb SALAD OIL; 1 GAL
8 oz BAKING POWDER
3 oz SALT TABLE 5LB

TEMPERATURE: 375 F. GRIDDLE

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND SUGAR INTO
MIXER BOWL.

2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED.

3. BLEND IN SALAD OIL OR MELTED SHORTENING.

4. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED
BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY; FOLD INTO BATTER.

5. POUR 1/4 CUP (NO. 1-A LADLE) BATTER ONTO LIGHTLY GREASED HOT GRIDDLE.
COOK ON ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS
BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 - 2 MINUTES.

Recipe Number: D02502

SERVING SIZE: 2 PANCAKES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.