Recipe for Blueberry Pancakes 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 gal WATER
35 x EGGS SHELL
3/8 lb MILK, DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR, GRANULATED 10 LB
3/8 lb PIE FIL BLUEBERRY #10
1 lb SALAD OIL, 1 GAL
8 oz BAKING POWDER
Instructions:
Instructions: TEMPERATURE: 375 F. GRIDDLE

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND SUGAR INTO MIXER BOWL.

2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED.

3. BLEND IN SALAD OIL OR MELTED SHORTENING.

4. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY; FOLD INTO BATTER.

5. POUR 1/4 CUP (NO. 1-A LADLE) BATTER ONTO LIGHTLY GREASED HOT GRIDDLE. COOK ON ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 - 2 MINUTES.

SERVING SIZE: 2 PANCAKES

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