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Pancakes (2 oz. eq.)
2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 2 pancakes
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pancakes, WGR, Individual, #1217 | 200 pancakes |
DIRECTIONS
1. | Prepare the pancakes from a frozen state, according to directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Place the pancakes on a heated line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
3. | Portion two pancakes per serving. Each portion provides 2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Prepare the Pancakes for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.