Title: Pancakes
Categories:
Yield: 100 Servings

1 1/2 ga WATER
35 EGGS SHELL
4 3/4 c MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
3/4 lb SUGAR; GRANULATED 10 LB
2 c SHORTENING; 3LB
8 oz BAKING POWDER
14 ts SALT TABLE 5LB

TEMPERATURE: 375 F. GRIDDLE

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

NOTE: 1 LB 2 OZ (1 3/4 QT) CANNED DEHYDRATED EGG MIX COMBINED WITH SCANT
1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A00800.

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

3. BLEND IN SALAD OIL OR MELTED SHORTENING. ABOUT 1 MINUTE.

4. POUR 1/4 CUP (NO. A LADLE) BATTER ONTO LIGLTLY GREASED HOT GRIDDLE.
COOK ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS
BROWNED. TURN; COOK ON OTHER SIDE. BOTH SIDES COMBINED TAKE 3-4 MINUTES TO
COOK.

Recipe Number: D02500

SERVING SIZE: 2 PANCAKES

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