Source: U.S. Department of Defence
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Blueberry Pancakes
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 025 02
BLUEBERRY PANCAKES
Yield 100
Portion 2 Cakes
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
265 cal
43 g
8g
7g
53 mg
512 mg
209 mg
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
5-1/8 lbs
3 qts 3 cup
BLUEBERRIES,FROZEN,UNSWEETENED
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.
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|
| Yield: 100 | Portion: 2 Cakes |
| Calories: | 265 cal |
| Carbohydrates: | 43 g |
| Protein: | 8g |
| Fat: | 7g |
| Cholesterol: | 53 mg |
| Sodium: | 512 mg |
| Calcium: | 209 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence