BLUEBERRY PANCAKES

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 9-7/8 lbs 2 gal 1 qts
BAKING POWDER 8-3/4 oz 1-1/8 cup
MILK,NONFAT,DRY 13-1/4 oz 1 qts 1-1/2 cup
SALT 1-7/8 oz 3 tbsp
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup
EGGS,WHOLE,FROZEN 2-2/3 lbs 1 qts 1 cup
WATER 13 lbs 1 gal 2-1/4 qts
OIL,SALAD 1 lbs 2 cup
BLUEBERRIES,FROZEN,UNSWEETENED 5-1/8 lbs 3 qts 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Sift together flour, baking powder, milk, salt, and sugar into mixer bowl.
2 Add eggs and water; mix at low speed about 1 minute or until blended.
3 Blend in salad oil or melted shortening about 1 minute. Use partially thawed frozen blueberries, or drain and rinse canned
blueberries in cold water. Drain thoroughly and fold into batter.
4 Lightly spray non-stick cooking spray on griddle. Pour 1/4 cup batter onto hot griddle. Cook on one 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. Stir between batches to
redistribute berries.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
265 cal 43 g 8 g 7 g 53 mg 512 mg 209 mg

Portion

2 Cakes

Yield

100


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