Pancakes USDA Recipe for Schools
These aren’t your typical flapjacks! A scrumptious blend of whole-wheat flour with non-fat dry milk, eggs, vanilla, and cinnamon. They are a great way to start to your day!NSLP/SBP CREDITING INFORMATION 1 pancake provides 1 oz equivalent grains.
50 Servings
Calories: 116
Ingredients
50 Servings
Weight
- 2 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 2½ oz Instant nonfat dry milk
- 2¼ oz Sugar
- 14 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 6 oz Canola oil
- 8 oz Variation: Fresh banana whole, pureed
- - - AND
- 1 lb Applesauce, unsweetened
- - - OR
- 1 lb Variation: Fresh blueberries, slightly crushed
Measure
- 1 qt 3½ cups Whole-wheat flour
- ½ tsp Cinnamon
- ¼ cup Baking powder
- 1 tsp Salt
- ⅔ cup Instant nonfat dry milk
- ¼ cup Sugar
- 1½ cups 2 Tbsp 2 tsp Frozen whole eggs, thawed
- 1 tsp Vanilla extract
- 1 qt 1⅓ cups Water
- ⅔ cup Canola oil
- ¾ cup 1 Tbsp Variation: Fresh banana whole, pureed
- - - AND
- 2 cups Applesauce, unsweetened
- - - OR
- 3 cups Variation: Fresh blueberries, slightly crushed
100 Servings
Weight
- 4 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 5 oz Instant nonfat dry milk
- 4½ oz Sugar
- 1 lb 12 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 12 oz Canola oil
- 1 lb Variation: Fresh banana whole, pureed
- - - AND
- 2 lb Applesauce, unsweetened
- - - OR
- 2 lb Variation: Fresh blueberries, slightly crushed
Measure
- 3 qt 3 cups Whole-wheat flour
- 1 tsp Cinnamon
- ½ cup Baking powder
- 2 tsp Salt
- 1⅓ cups Instant nonfat dry milk
- ½ cup Sugar
- 3¼ cups 1 Tbsp 1 tsp Frozen whole eggs thawed
- 2 tsp Vanilla extract
- 2 qt 2⅔ cups Water
- 1⅓ cups Canola oil
- 1½ cups 2 Tbsp Variation: Fresh banana whole, pureed
- - - AND
- 1 qt Applesauce, unsweetened
- - - OR
- 1 qt 2 cups Variation: Fresh blueberries, slightly crushed
-
50 Servings
Weight
- 2 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 2½ oz Instant nonfat dry milk
- 2¼ oz Sugar
- 14 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 6 oz Canola oil
- 8 oz Variation: Fresh banana whole, pureed
- - - AND
- 1 lb Applesauce, unsweetened
- - - OR
- 1 lb Variation: Fresh blueberries, slightly crushed
Measure
- 1 qt 3½ cups Whole-wheat flour
- ½ tsp Cinnamon
- ¼ cup Baking powder
- 1 tsp Salt
- ⅔ cup Instant nonfat dry milk
- ¼ cup Sugar
- 1½ cups 2 Tbsp 2 tsp Frozen whole eggs, thawed
- 1 tsp Vanilla extract
- 1 qt 1⅓ cups Water
- ⅔ cup Canola oil
- ¾ cup 1 Tbsp Variation: Fresh banana whole, pureed
- - - AND
- 2 cups Applesauce, unsweetened
- - - OR
- 3 cups Variation: Fresh blueberries, slightly crushed
100 Servings
Weight
- 4 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 5 oz Instant nonfat dry milk
- 4½ oz Sugar
- 1 lb 12 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 12 oz Canola oil
- 1 lb Variation: Fresh banana whole, pureed
- - - AND
- 2 lb Applesauce, unsweetened
- - - OR
- 2 lb Variation: Fresh blueberries, slightly crushed
Measure
- 3 qt 3 cups Whole-wheat flour
- 1 tsp Cinnamon
- ½ cup Baking powder
- 2 tsp Salt
- 1⅓ cups Instant nonfat dry milk
- ½ cup Sugar
- 3¼ cups 1 Tbsp 1 tsp Frozen whole eggs thawed
- 2 tsp Vanilla extract
- 2 qt 2⅔ cups Water
- 1⅓ cups Canola oil
- 1½ cups 2 Tbsp Variation: Fresh banana whole, pureed
- - - AND
- 1 qt Applesauce, unsweetened
- - - OR
- 1 qt 2 cups Variation: Fresh blueberries, slightly crushed
Instructions
- Combine flour, cinnamon, baking powder, salt, dry milk, and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.
- Combine eggs, vanilla, water, and oil in a large bowl. Stir well.
- Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVER-MIX. For 50 servings, mix for 2–3 minutes on medium speed. For 100 servings, mix for 2-3 minutes on medium speed.
- Lightly coat griddle surface with pan-release spray. Heat griddle to 375 °F.
- Portion batter with No. 20 scoop (3 Tbsp 1 tsp) onto hot griddle.
- Cook until surface of pancake is covered with bubbles and bottom side is lightly browned for approximately 2 minutes.
- Turn pancake and cook until lightly browned on other side for approximately 1 minute.
- Transfer to a steam table pan (12" x 20" x 2½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 135 °F.
- Serve 1 pancake.
- Variation: Fold in fruit after step 3. Stir gently. Continue with step 4.
Notes
Cooking Process #2: Same Day Service.
Nutrition
Serving: 1Pancake | Calories: 116 | Total Carbohydrate: 15g | Protein: 4g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 104mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin D: 13IU | Calcium: 48mg