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Leandra 09/20/08 |
Thanks Ellen for all your info. I am taking over quite a few of the kitchen duties at my large church and have used your site extensively. What a blessing to me and others you have been. Anyhow, since pancakes don't hold well and our pastor wants a pancake breakfast for about 150, I've agreed to do them. So...I am going to keep pancakes in warmers, but I will keep syrup and butter hot in separate crockpots to compensage for less than hot pancakes. How much butter and syrup should I buy? (Menu is sausage, scrambled eggs, pancakes, and fresh fruit). Also, I'm going to do scrambled eggs in 2 Nesco Roasters (18's) and then hold warm in the roasters. How many eggs should I plan on? I'm thinking 10 dozen, 2 lbs butter (for eggs only), and 2 quarts of half and half. What do you think? |
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ellen 09/21/08 |
First go back and discuss baked French toast- take him a pan, so he can see it is much better than tepid pancakes. For melted butter, you get the little tiny ladle that holds just a tablespoon and you allow 2 tablespoons per person. For syrup, 1/4 cup per serving. For 150 people, I would probably go with 13 dozen eggs. See the recipe in the egg FAQ in the recipe box, for scrambled eggs that hold. |