[71-South]

Hey All,

I'm coordinating a pancake breakfast for my Masonic lodge in December. We're planning on serving about 125 people. I've figured out most of the quantities of food that I want to buy, but syrup has got me stumped.

From past breakfasts, I'm thinking (tell me if I'm wrong) that we'll cook about (2) 8" pancakes per person. We're going to have fresh blueberries, strawberry preserves, and cinnamon apples on the fixins table, but I suspect most people will use syrup.

How many oz. of syrup should I plan on each person dumping on their pancakes?

Any help will be greatly appreciated.

Thanks,
Bret