Title: Blueberry pancakes
 Categories: 
      Yield: 100 Servings
 
  1 1/2 ga WATER
     35    EGGS SHELL
  1 3/8 lb MILK; DRY NON-FAT L HEAT
      9 lb FLOUR GEN PURPOSE 10LB
     12 oz SUGAR; GRANULATED 10 LB
  6 3/8 lb PIE FIL BLUEBERRY #10
      1 lb SALAD OIL; 1 GAL
      8 oz BAKING POWDER
      3 oz SALT TABLE 5LB
 
  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.
  
  Recipe Number: D02502
  
  SERVING SIZE: 2 PANCAKES
  
  From the  (actually used today!).