| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | ga | WATER |
| 35 | EGGS SHELL | |
| 1 3/16 | lb | MILK; DRY NON-FAT L HEAT |
| 9 | lb | FLOUR GEN PURPOSE 10LB |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 1 | lb | SALAD OIL; 1 GAL |
| 5 1/3 | oz | BAKING POWDER |
| 3/4 | oz | BAKING SODA |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE 1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, CINNAMON, 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 ABOUT 1 MINUTE. 4. POUR 1/4 CUP (NO. A LADLE) BATTER ONTO LIGHLTY GREASED HOT GRIDDLE. COOK ON ONE SIDE 1 1/2 - 2 MINUTES OR UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 - 2 MINUTES. NOTE: IN STEP 2, 1 LB 2 OZ (1 3/4 QT) CN CANNED DEHYDRATED EGG MIX COMBINED WITH SCANT 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. Recipe Number: D02501 SERVING SIZE: 2 PANCAKE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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