Recipe - Buttermilk Pancakes

1 One half ga WATER
35 EGGS SHELL
1 3/16 pound MILK; DRY NONFAT L HEAT
9 pound FLOUR GEN PURPOSE 10LB
12 ounce SUGAR; GRANULATED 10 LB
1 pound SALAD OIL; 1 GAL
5 1/3 ounce BAKING POWDER
Three fourths ounce BAKING SODA
3 ounce SALT TABLE 5LB

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 One fourth CUP (NO. A LADLE) BATTER ONTO LIGHLTY GREASED HOT GRIDDLE.
COOK ON ONE SIDE 1 One half 2 MINUTES OR UNTIL TOP IS COVERED WITH BUBBLES
AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 One half 2 MINUTES.
NOTE: IN STEP 2, 1 LB 2 OZ (1 Three fourths QT) CN CANNED DEHYDRATED EGG MIX
COMBINED
WITH SCANT 1 One half QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO.
A8.
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.