Berry Cobbler

Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.

Available in 6/5 lb and 50 lb bags.
Complete – add water only


INGREDIENTS	2½ LB BATCH	5 LB BATCH
"JIFFY" Sweet Cream Pancake and Waffle Mix	2½ lb	5 lb
Butter, unsalted, cold, cubed	1 cup (8 oz)	2 cups (16 oz)
Pecans, chopped	3 cups (12 oz)	6 cups (24 oz)
Brown Sugar, light	1⅓ cups (10 oz)	2⅔ cups (20 oz)
Vanilla Extract	1½ tsp	1 Tbsp
Lemon Juice	1½ tsp	1 Tbsp
Eggs	4	8
Mixed Berries, frozen, rinsed	4 cups (1 lb 4 oz)	8 cups (2 lb 8 oz)


INSTRUCTIONS
1	Use a mixer with wire whip attachment.
2	Add Sweet Cream Pancake and Waffle Mix, butter, pecans, and brown sugar into mixing bowl.
3	Blend on low speed* for two minutes.
4	Stop mixer. Scrape bowl and paddle
5	Add vanilla extract, lemon juice, and eggs into mixing bowl.
6	Blend on low speed* for 30 more seconds, or until large crumbles start to form. Do not over mix
7	Press 19 oz of crumble into bottom of lightly greased hotel pan.
8	Sprinkle 10 oz of berries evenly over the top of the crust.
9	Top evenly with the remaining 19 oz of crumble.
10	Bake according to the table below: