After too many days of grey clouds and random rain, the sky cleared and the sun shone bright as mid-summer, and the people came. They came and they ate mouth-watering local pancakes, fresh off the griddle in Charles Hoey Park. They came and they rejoiced the harvest season by submitting pie after pie to an eager panel of pie judges. They came and the bought fresh fruit, fresh vegetables, locally crafted clothing and cards, and learned about bio-diesel, environmental organizations, and food security!

For your own delightful pancake breakfast to feed a crowd, try this recipe:

• 72 ounces all-purpose flour (we used light spelt donated by True Grain Bakery and it was delicious)
• 4 ounces baking powder
• 2 tablespoons salt
• 12 ounces granulated sugar
• 21 ounces eggs (about 12 total)
• 3 1/2 quarts milk
• 12 ounces melted and cooled shortening or vegetable oil

1. Place dry ingredients in mixer bowl. Mix on low speed until well blended, using flat beater.
2. In another bowl, beat eggs until light.
3. Add milk and melted shortening to eggs. Add to dry ingredients. Mix on low speed for 30 seconds. If necessary, thin with milk. Refrigerate batter, removing from refrigerator small amounts as needed. Use No. 16 dipper to place batter on griddle, which has been preheated to 350°F. Cook until surface of cake is full of bubbles and golden brown. Turn pancakes and finish cooking.