Yield: 100 portions
Each Portion: 2 pancakes
Temperature: 375F Griddle
| Ingredients | Weights | Measure |
| Flour, wheat, general purpose, sifted | 9 lb | 2-1/4 gallons |
| Baking powder | 8 ounces | 1-1/8 cups |
| Milk, nonfat, dry | 1 lb 7 ounces | 5-1/2 cups |
| Salt | 2 ounces | 3 tablespoons |
| Sugar, granulated | 12-1/3 ounces | 1-3/4 cups |
| Eggs, whole, beaten | 2 lb 11 ounces | 1-1/4 quarts (27 eggs) |
| Water | 12 lb 8 ounces | 6-1/4 quarts |
| Salad oil or shortening, melted | 1 lb | 2 cups |
- Sift together flour, baking powder, milk, salt and sugar into mixer bowl.
- Add eggs and water; mix at low speed about 1 minute or until blended.
- Blend in salad oil or melted shortening about 1 minute.
- Pour 1/4 cup (1 Size 1 ladle) batter onto lightly greased hot griddle. Cook on 1 side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn, cook on other side 1-1/2 to 2 minutes.
NOTE:
- In Step 2, 13-1/2 ounces (3-3/8 cups) canned dehydrated egg mix combined with scant 2 lb 4 ounces (1 quart) warm water may be used for whole eggs.
VARIATIONS:
- BUTTERMILK PANCAKES (DRY BUTTERMILK): In Step 1, omit nonfat dry milk. Decrease baking powder to 3-1/2 ounces (1/2 cup). Use 1 lb 4 ounces (4-1/2 cups) buttermilk, dry, and 1 ounce (2 tablespoons) baking soda. Follow Steps 2 through 4.
- BLUEBERRY PANCAKES: Follow Steps 1 and 2. In Step 3, us 5 lb (3-3/4 quarts) partially thawed froen blueberries; or drain and rinse 8 lb 8 ounces (1-1/3 No. 10 can) canned blueberries in cold water. Drain thoroughly; fold into batter. Follow Step 4. Stir between batched to redistribute blueberries.
- BUCKWHEAT PANCAKES (PANCAKE MIX): Omit Steps 1 through 4. Use 12 lb 8 ounces Buckwheat Pancake Mix. Prepare pancakes according to instructions on container.
- BUTTERMILK PANCAKES (PANCAKE MIX): Omit Steps 1 through 4. Use 12 lb 8 ounces (2-1/2 5 lb packages) Buttermilk Pancake Mix. Prepare pancakes according to instructions on container.
- PANCAKES (PANCAKE MIX): Omit Steps 1 through 4. Use 13 lb (2-1/2 5 lb bags) Regular Pancake Mix. Prepare pancakes according to instructions on container.
- WAFFLES, FROZEN (BROWN AND SERVE): Omit all ingredients. Use 10 lb 8 ounce (200) frozen waffles. Prepare pancakes according to instructions on container.
EACH PORTION: 2 waffles. - WAFFLES (PANCAKE MIX): Omit Steps 1 through 4. Use 13 lb (2-1/2 5 lb bags) Regular Pancake Mix or 12 lb 8 ounces (2-1/2 5 lb packages) Buttermilk Pancake Mix. Prepare pancakes according to instructions on container.
EACH PORTION: 1 waffle. - WAFFLES: Follow Steps 1 through 3. Omit Step 4. Pour about 1/2 cup batter (1 Size 2 ladle) on preheated waffle iron. Bake until steaming stops, about 3 to 4 minutes.
EACH PORTION: 1 waffle. - WHOLE WHEAT PANCAKES: In Step 1 use 4 lb 11 ounces (1 gallon) Whole Wheat Flour and 4 lb 8 ounces (4-1/2 quarts) general purpose flour; sift together with other dry ingredients. Follow Steps 2 through 4.
- PANCAKES (FROZEN EGG AND EGG WHITES): Follow Step 1. In Step 2, use 1 lb 6 ounces (2-1/2 cups) frozen whole table eggs thawed and 1 lb 6 ounces (2-1/2 cups) frozen egg whites thawed. Follow Steps 3 and 4.
- PANCAKES (EGG SUBSTITUTE): Follow Step 1. In Step 2, use 2 lb 11 ounces (1-3/4 quarts) egg substitute. Follow Steps 3 and 4.