Aspen Grove Pancake Recipe

¾ Gallon of batter
Ingredients 55 cakes
Milk 1 ½ Quarts
Eggs, Liquid 1 ½ cups
Vanilla 1 T
Flour, A.P. 2 #s
Sugar 6 oz
Baking Powder 3 oz
Salt, Iodized ¼ oz
Vegetable Oil 1 cup

Procedure:
Combine all liquid ingredients in mixing bowl. In separate bowl(s) combine all dry ingredients. Add dry to wet in 1/3 increments, mixing between each addition. When all dry ingredients are added, turn off mixer and scrape bowl and paddle well. Continue to mix 2-3 minutes longer to allow all ingredients to be incorporated fully. From this point, add your favorite ingredients to the batter to customize your pancakes. Ideas include chocolate chips, fruit, cinnamon and apple sauce (reduce oil by ½ and use ½ cup of apple sauce) or anything else you might enjoy-it's your kitchen!

Preheat griddle on high, adjust as needed throughout cooking time to keep grill from scorching. Place even rows of pancake batter on grill. Flip ONLY once when bubbles form on cake, and edges begin to dry (opposite side should be golden brown). Pancakes are done when the cake springs back after being touched in the center with a spatula. Check this often throughout grilling process.