| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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