Pumpkin Spice Pancakes with Cinnamon Ginger Butter

Ingredients

    Pancakes:

    5 lb (10 cups) Krusteaz Professional All Purpose Pumpkin Spice Baking Mix 734-0293

    10 large eggs

    50 oz (6 1/4 cups) cold water

    Topping:

    1 lb (2 cups) whipped butter

    1 tsp cinnamon

    1 tsp ginger

    8 oz (1 cup) powdered sugar

 

Yield

120, 4-inch pancakes

Method

    1. For pancakes, place water and eggs in mixer bowl; add mix. Using wire whisk, mix until well blended.

    2. Scale using #20 scoop onto preheated and lightly greased, 375°F griddle.

    3. Cook approximately 2 1/2 minutes per side. Turn only once.

    4. For topping, whip cinnamon and ginger into butter.

    5. Top pancakes with whipped butter then sprinkle powdered sugar over top.

 

WHEAT