Made with CMC Pancake & Waffle Mix.
This Recipe Uses:
CMC Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 5 LB BATCH | 25 LB BATCH | 50 LB BATCH |
| CMC Pancake & Waffle Mix | 5 lb | 25 lb | 50 lb |
| Water | 2¾ qts (5 lb 8 oz) | 27 lb 8 oz | 55 lb |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour water into mixing bowl. Add Pancake and Waffle Mix. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Stop mixer. Scrape bowl and wire whip. |
| 5 | Blend on low speed* for 1 more minute. Do not over-mix. |
| 6 | Let batter stand for 10 minutes. Gently re-blend the batter. |
| 7 | Scale batter into greased or paper-lined pan. |
| 8 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | 2 lb 9 oz | 300°F 15 - 20 minutes | 375°F 18 - 23 minutes | 40 |
| Full sheet pan | 5 lb 2 oz | 300°F 20 - 25 minutes | 375°F 23 - 28 minutes | 20 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.