On an icy cold Wednesday night last week, the kitchen crew at Calvary Lutheran Church fired up 2 stovetop griddles and plugged in 5 electric ones and started making pancakes. In an hour and a half, we served 425 people approximately 1400 pancakes, 1200 link sausages, 96 pounds of yogurt, and 32 pans (500 servings) of Mexican Quiche. Our pancakes were made from scratch using the recipe from the King Arthur Flour website, adjusting it by adding about 1 extra cup of milk to thin the batter to our liking, and eliminating the vanilla. We used the King Arthur flour, which in Rapid City can be found at Safeway. The day before our Pancake Supper we mixed the dry ingredients in large tubs so they were ready to go. We made 7 times this recipe for our crowd, and made our pancakes about 3 inches wide. The original recipe can be found at King Arthur Flour
Calvary Lutheran Pancakes for a Crowd (adapted from King Arthur Flour Pancakes for a Crowd Recipe)
5-pound bag King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
1/4 cup double-acting baking powder
3 tablespoons baking soda
4 1/2 teaspoons salt
10 large eggs
3 quarts buttermilk
7 cups whole milk
1 1/4 cups butter, melted
In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir till the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.
Spoon batter into 3 inch size pancakes (less than 1/4 cup) onto a preheated 350°F griddle. Cook till bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook till the bottoms are brown. Serve immediately, or hold briefly in a warm oven. Yield: about 200 pancakes, 3 inches.
Note: For best results, make the batter just prior to cooking the pancakes. Batter left to sit too long will yield pancakes that aren’t as light and fluffy.
Make 32 half size disposable pans or 9×13 pans, cutting into 16 servings/pan for a total of 512 servings
(Amount for each pan is listed first, followed by the total amount for 32 pans in parentheses)
1 ½ pounds shredded hash browns, thawed (48#)
1/3 cup butter (10 ½ cups = 5 ¼#)
2 cups (8 oz) shredded cheddar cheese (or may use cheddar cheese sauce) (64 cups or about 16# shredded)
2 cups (8 oz) shredded swiss cheese (64 cups or 16#)
¼ cup diced green chilis (8 cups)
¼ cup mild salsa (8 cups)
1/2 teaspoons seasoned salt
6 eggs (192=16 dozen eggs)
1 cup whole milk (32 cups=2 gallons)
1.) Spray pan with cooking spray. Squeeze moisture out of potatoes. Spread evenly over pan and pat down. Melt butter and brush over potatoes. Bake at 400 degrees (convection) for 20 minutes
2.) After baking the first layer, add 1/2 of both cheeses. Spread green chilis over the cheese. Add remaining cheese.
3) At this point, quiche may be covered and refrigerated overnight.
4) Mix together salsa, salt, eggs and milk. Pour evenly over top. Bake, covered, at 325 degrees (convection) for about 1 hour if pans were refrigerated overnight, or 30-45 minutes if baking when potatoes are still warm. Uncover and bake for 15-25 minutes more. Test middle and make sure eggs are set.
Serve with salsa and/or hot sauce.