Pancakes USDA Recipe for Child Care Centers
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!CACFP CREDITING INFORMATION 1 pancake provides 1 oz equivalent grains.
25 Servings
Calories: 116
Ingredients
25 Servings
Weight
- 1 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 1¼ oz Instant nonfat dry milk
- 1⅛ oz Sugar
- 7 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 3 oz Canola oil
- 4 oz Variation: Fresh banana, whole, pureed
- - - AND
- 8 oz Applesauce, unsweetened
- - - OR
- 8 oz Variation: Fresh blueberries, slightly crushed
Measure
- 3¾ cups Whole-wheat flour
- ¼ tsp Cinnamon
- 2 Tbsp Baking powder
- ½ tsp Salt
- ⅓ cup Instant nonfat dry milk
- ⅛ cup Sugar
- ¾ cup 1 Tbsp 1 tsp Frozen whole eggs, thawed
- ½ tsp Vanilla extract
- 2⅔ cups Water
- ⅓ cup Canola oil
- ¼ cup 2 Tbsp 1½ tsp Variation: Fresh banana, whole, pureed
- - - AND
- 1 cup Applesauce, unsweetened
- - - OR
- 1½ 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 cup 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
-
25 Servings
Weight
- 1 lb Whole-wheat flour
- - - Cinnamon
- - - Baking powder
- - - Salt
- 1¼ oz Instant nonfat dry milk
- 1⅛ oz Sugar
- 7 oz Frozen whole eggs, thawed
- - - Vanilla extract
- - - Water
- 3 oz Canola oil
- 4 oz Variation: Fresh banana, whole, pureed
- - - AND
- 8 oz Applesauce, unsweetened
- - - OR
- 8 oz Variation: Fresh blueberries, slightly crushed
Measure
- 3¾ cups Whole-wheat flour
- ¼ tsp Cinnamon
- 2 Tbsp Baking powder
- ½ tsp Salt
- ⅓ cup Instant nonfat dry milk
- ⅛ cup Sugar
- ¾ cup 1 Tbsp 1 tsp Frozen whole eggs, thawed
- ½ tsp Vanilla extract
- 2⅔ cups Water
- ⅓ cup Canola oil
- ¼ cup 2 Tbsp 1½ tsp Variation: Fresh banana, whole, pureed
- - - AND
- 1 cup Applesauce, unsweetened
- - - OR
- 1½ 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 cup 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
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 OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. For 50 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 25 servings, use 1 pan. For 50 servings, use 1 pan.
- Critical Control Point: Hold for hot service at 140 °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 | Iron: 0mg