| 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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