I had to change the recipe pretty drastically on this one. The "original recipe" yielded pancake mix that was extremely liquid in nature, and when cooked, they came out thin, wet, and limp. The only redeeming factor was the pumpkin-pie-like taste. While the original recipe calls for about 2 cups of flour, I think I added about 3 cups per each 2 cups I original started with (I am cooking for a lot of people). I also multiplied the Baking soda, baking powder, cinnamon, and brown sugar by the power of three for every called for amount. Once tampered with, the recipe yielded far thicker mix and resulted in a fluffy, not too moist-not too dry, delicious pancake that I can't wait to share with everyone tomorrow. This is a great recipe to toy with, especially since it's winter-time!

Whenever I need a simple recipe for a new dish I want to make, I come to Allrecipes or Food. This time, I used both. I wanted to use chicken broth, but I knew it would take me too long to reduce the mixture, so I used Chicken bouillon instead and made the mix quite a bit thicker. I used about 7 lbs of sugar snap peas, 6 cans of stir-fry vegetables (Kroger brand), 40 lbs of pre-cooked/sliced white checken, and about 1/3 of a cup of MSG. I also added Oyster sauce. As I understand it, Oyster sauce adds that special je ne sais quoi to a Chinese dish of this nature. It took me 4 hours (a little longer than I expected- but not by much) to make the 120 servings I needed, but when I was finished I was extremely pleased and so was my entire church. (By the way, I cooked this alone, with no help whatsoever, by choice. So, it can be done!)