Blueberry Pancakes
INGREDIENTS:
1 1/2 ga WATER
35 EGGS SHELL
1 3/8 lb MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR; GRANULATED 10 LB
6 3/8 lb PIE FIL BLUEBERRY #10
1 lb SALAD OIL; 1 GAL
8 oz BAKING POWDER
3 oz SALT TABLE 5LB
1 1/2 ga WATER
35 EGGS SHELL
1 3/8 lb MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR; GRANULATED 10 LB
6 3/8 lb PIE FIL BLUEBERRY #10
1 lb SALAD OIL; 1 GAL
8 oz BAKING POWDER
3 oz SALT TABLE 5LB
TEMPERATURE: 375 F. GRIDDLE
1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, 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.
4. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY; FOLD INTO BATTER.
5. POUR 1/4 CUP (NO. 1-A LADLE) BATTER ONTO LIGHTLY GREASED HOT GRIDDLE. COOK ON ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 -
2 MINUTES.
Recipe Number: D02502
SERVING SIZE: 2 PANCAKES
1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, 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.
4. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY; FOLD INTO BATTER.
5. POUR 1/4 CUP (NO. 1-A LADLE) BATTER ONTO LIGHTLY GREASED HOT GRIDDLE. COOK ON ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 -
2 MINUTES.
Recipe Number: D02502
SERVING SIZE: 2 PANCAKES