Annabell Seidl of Ruth, Michigan says her church has used this recipe for its pancake and sausage breakfast with great success. "We also serve homemade sweet rolls, scrambled eggs, fruit, coffee and milk," she informs.
- 12 eggs
- 3 quarts milk
- 12 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup baking powder
- 2 tablespoons salt
- 1-1/2 cups canola oil
- Beat eggs; add milk. Add the dry ingredients and oil; mix well. Spoon batter onto hot greased griddles and brown on both sides. Yield: 85 servings.
Originally published as Big Appetite Pancakes in Taste of Home February/March 1993, p49
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