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Cooked by: Chef / Last Modified: 8/16/2008 / Number of Servings: 80 |
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Directions: Combine all ingredients in a large bowl. Store in plastic bags or a covered
container.
Makes 8 batches of pancakes, about 80 pancakes.
Buckwheat Pancakes: Decrease flour by 1/2 cup and add 1/2 cup buckwheat
flour. Eliminate spices, if desired.
Cornmeal Pancakes: Decrease flour by 1/2 cup and add 1/2 cup cornmeal.
Eliminate spices.
| Ingredients:
1/2 shredded cheese, cheddar
2 coucous
8 Cup(s) Flour
1/2 parsley
1/2 water
1/2 Cup(s) Sugar
3 sauce, tomato
3 Tablespoon(s) Baking powder
1 medium tomato, fresh
1 Tablespoon(s) Baking soda
1 garlic, fresh cloves
2 Teaspoon(s) Salt
1/2 pepper, red
2 Teaspoon(s) Ground cinnamon
1/4 small onion, yellow
1 Teaspoon(s) Ground nutmeg
1/2 beans, chickpeas, canned
1/2 Teaspoon(s) Ground cloves
1/4 oil, olive |
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