DEVHalite
← All the 1946 Army recipes

Pancakes

You'll need: Mixing bowl, Griddle or large skillet. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 100g (2) Eggs
  • 82g (6 ½ tbsp) Sugar
  • 8.5g (1 ½ tsp) Salt
  • 681ml (3 cups) Milk
  • 68g (5 tbsp) Vegetable shortening, melted, or vegetable oil or melted butter
  • 408g (3 ¼ cups) Flour, sifted
  • 26g (2 tbsp) Baking powder

Instructions

  1. 1

    Whisk the eggs, sugar, and salt together. Add the milk and beat until smooth.

  2. 2

    Add the vegetable shortening and beat until smooth.

  3. 3

    Mix the flour and baking powder together, add to the batter, and mix only until smooth.

  4. 4

    Fry on a hot, greased griddle until brown on both sides.

Tap the page to see it full size.

Pancakes

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 12 ounces (1 No. 56 dipper) Eggs, powdered
  • 3 pounds (2½ No. 56 dippers) Sugar, granulated
  • 5 ounces (10 mess kit spoons) Salt
  • 3 pounds (3 No. 56 dippers) Milk, powdered
  • 11 quarts (11 No. 56 dippers) Water, warm (for milk) or
  • 13 — 14½-ounce cans (4 No. 56 dippers) Milk, evaporated. -
  • 6 quarts (6 No. 56 dippers) Water, warm (for milk)
  • 2 ½ pounds (1¼ No. 56 dippers) Shortening, melted
  • 15 pounds (15 No. 56 dippers) Flour, sifted
  • 15 ounces (40 mess kit spoons) Baking powder

Instructions

  1. 1

    Mix eggs, sugar, salt, and powdered milk (if used) together thor- oughly. Add enough water to make a smooth paste. Add remaining water and beat until smooth.

  2. 2

    If evaporated milk is used, omit powdered milk in dry mix. Combine milk and water and add to dry ingredients gradually making a smooth paste. Add melted shortening and beat until smooth.

  3. 3

    Mix flour and baking powder and add to batter. Mix only until smooth.

  4. 4

    Fry on hot, greased griddle until brown on both sides.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Eggs, powdered” for “Eggs, fresh”.
  • Swapped “Milk, powdered and Water, warm (for milk)” for “Milk, whole”.
  • Swapped “Shortening, melted” for “Vegetable shortening, melted” (or vegetable oil or melted butter).
  • Scaled 7 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 4 fractions the scan of the 1946 page misread.
  • Tidied 3 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

Want to cook this one?

Save it to a free Halite recipe box, then scale it, plan it, or add it to your shopping list.