Break Fast Pancake

For 20 Portions

Ingredients

1. Flour   : 6800 gm.
2. Salt   : to taste.
3. Sugar   : 180 gm.
4. Baking Powder   : 3 tbsp.
5. Milk or butter milk   : 1.5 ltr.
6. Eggs   : 6 No.
7. Melted butter   : 85 gm.
8. Vegetable oil   : As needed.

Method

• Sift together the flour, sugar and baking powder  into a large mixing bowl.
• In a separate bowl, whisk together 750 ml. milk, eggs and some of the melted butter.
• Add the wet ingredients to the dry one.
• Add the remaining butter.
• Stir with a wooden spoon to combine.
• The batter will be slightly lumpy.
• Adjust the consistency of  the batter using the remaining milk.
• The batter should be lightly thick.
• Brush the griddle or skillet  lightly with oil; heat the oil until it is moderately hot.
• Drop the batter on to the griddle, using the pancake dispenser or a 2 ounce (60 ml) ladle, leaving about 1 inch space between the pancakes.
• Cook the pancakes until the undersides are brown, the edges begin to break  the surface of the batter, about 3 to 5 minutes.
• Turn the pan cakes and cook them until the second side is brown.
• Repeat using the remaining batter.
• Serve the pancakes immediately or keep them warm, uncovered, in a slow oven.
• Do not hold the pancakes longer than 30 minutes, or they will become tough.