Big Appetite Pancakes Recipe
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 King Arthur Unbleached 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
Reviews for Big Appetite Pancakes(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review