COOKING FOR A CROWD - PANCAKES
72 ounces all-purpose flour
4 ounces baking powder
2 tablespoons salt
12 ounces granulated sugar
21 ounces eggs (about 12 total)
3 1/2 quarts milk
12 ounces melted and cooled shortening or vegetable oil
Place dry ingredients in mixer bowl. Mix on low speed until well blended, using flat beater.
In another bowl, beat eggs until light.
Add milk and melted shortening to eggs. Add to dry ingredients. Mix on low speed for 30 seconds. If necessary, thin with milk. Refrigerate batter, removing from refrigerator small amounts as needed. Use No. 16 dipper to place batter on griddle, which has been preheated to 350Â°F. Cook until surface of cake is full of bubbles and golden brown. Turn pancakes and finish cooking.
Yield: 100 cakes
Notes: Potentially hazardous food. Keep batter at an internal temperature below 41Â°F.
14 oz nonfat dry milk and 3 1/2 qt water may be substituted for the fluid milk. Add dry milk to other dry ingredients. Increase shortening to 1 lb.
Apple Pancakes. Add 1 lb chopped cooked apples and 1 tsp cinnamon or nutmeg.
Blueberry Pancakes. Fold 1 lb individually quick frozen (IQF) blueberries or well-drained and rinsed canned blueberries carefully into batter after cakes are mixed. Handle carefully to avoid mashing berries. If a large batch is being prepared, add berries to a small portion of the batter at one time. Serve with Blueberry Syrup, p. 588.
Buttermilk Pancakes. Substitute buttermilk for milk. Add 1 Tbsp baking soda to dry ingredients; 14 oz dry buttermilk and 3 1/2 qt water may be substituted for fluid buttermilk. Add dry buttermilk and soda to other dry ingredients. Increase shortening to 1 lb.
Pecan Pancakes. Add 1 lb chopped pecans.
Silver Dollar Pancakes. Portion 1-2 Tbsp of batter onto hot grill and cook as directed above. Garnish with powdered sugar sprinkled on top of pancakes and fresh blueberries or raspberries.