Posted by Chef David on 3/1/2011, 4:22 am, in reply to "Re: pancakes"
I think the baked french toast would be a lot less stessful thank making and holding pancakes.
: We'll be serving everyone at once. It's for a
: family movie night at our church. My plan
: was to cook the pancakes on several electric
: griddles. I want to serve sausage and I
: think I'll do a scrambled dish as well. I am
: new at planning meals for such a large
: group. The kitchen does have 2 ovens. So I
: could hold the pancakes in them to keep them
: warm. I found a recipe for baked french
: toast too and I'm wondering if that might be
: easier. I really appreciate the advise.
: --Previous Message--
: Do you need to serve all 50 to 75 people at
: once? You can grill the cakes, and then
: place the hot cakes in the oven for a few
: minutes to allow the cooks to get ahead. If
: you work progressively, you can feed
: everyone in a relatively short time.
: With practice, you should be able to keep a
: steady amount of cakes coming off the
: griddle and flowing to the tables.
: What type of cooking equipment do you have?
: Flat-top griddle, skillets, cast iron
: griddles, etc.? We can give a more complete
: answer if you give us an idea of the
: equipment available to you.
: What else is on the menu?
: * Exported from MasterCook *
: Recipe By :
: Serving Size : 50 Preparation Time :0:00
: Categories : Bread
: Amount Measure Ingredient --
: Preparation Method
: -------- ------------
: 72 ounces all-purpose flour
: 4 ounces baking powder
: 2 tablespoons salt
: 12 ounces granulated sugar
: 21 ounces eggs (about 12
: 3 1/2 quarts milk
: 12 ounces melted and cooled
: shortening or vegetable oil
: Place dry ingredients in mixer bowl. Mix on
: low speed until well blended, using flat
: In another bowl, beat eggs until light.
: Add milk and melted shortening to eggs. Add
: to dry ingredients. Mix on low speed for 30
: seconds. If necessary, thin with milk.
: Refrigerate batter, removing from
: refrigerator small amounts as needed. Use
: No. 16 dipper to place batter on griddle,
: which has been preheated to 350°F. Cook
: until surface of cake is full of bubbles and
: golden brown. Turn pancakes and finish
: "Quick Bread Recipes"
: "© 2004 by Prentice-Hall, Inc."
: "100 cakes"
: - - - -
: - - - - - - - - - - - - - - -
: Per Serving (excluding unknown items): 296
: Calories; 11g Fat (32.5% calories from fat);
: 8g Protein; 42g Carbohydrate; 1g Dietary
: Fiber; 60mg Cholesterol; 547mg Sodium.
: Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
: Non-Fat Milk; 2 Fat; 1/2 Other
: NOTES : Potentially hazardous food. Keep
: batter at an internal temperature below
: 14 oz nonfat dry milk and 3 1/2 qt water may
: be substituted for the fluid milk. Add dry
: milk to other dry ingredients. Increase
: shortening to 1 lb.
: Apple Pancakes. Add 1 lb chopped cooked
: apples and 1 tsp cinnamon or nutmeg.
: Blueberry Pancakes. Fold 1 lb individually
: quick frozen (IQF) blueberries or
: well-drained and rinsed canned blueberries
: carefully into batter after cakes are mixed.
: Handle carefully to avoid mashing berries.
: If a large batch is being prepared, add
: berries to a small portion of the batter at
: one time. Serve with Blueberry Syrup, p.
: Buttermilk Pancakes. Substitute buttermilk
: for milk. Add 1 Tbsp baking soda to dry
: ingredients; 14 oz dry buttermilk and 3 1/2
: qt water may be substituted for fluid
: buttermilk. Add dry buttermilk and soda to
: other dry ingredients. Increase shortening
: to 1 lb.
: Pecan Pancakes. Add 1 lb chopped pecans.
: Silver Dollar Pancakes. Portion 1-2 Tbsp of
: batter onto hot grill and cook as directed
: above. Garnish with powdered sugar sprinkled
: on top of pancakes and fresh blueberries or
: Nutr. Assoc. : 0 0 0 0 3235 0 1368