Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.
This Recipe Uses:
"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 |
| Water | 2 quarts (64 oz) | 4 quarts (128 oz) |
| Brioche Bread, 1/2" slices | 60 | 121 |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour water into mixing bowl. Add Sweet Cream Pancake and Waffle Mix. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and wire whip. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Dip Brioche bread slices in batter. Do not soak. |
| 7 | Cook on lightly greased griddle according to the table below: |
| SCALE | Cook Directions | YIELD 5 LB BATCH |
| Whole slices, 1/2" thick | Griddle 375°F 2 – 3 minutes per side | 121 |
PRO-TIPS
Monte Cristo
In between 2 pieces of French toast, sandwich Dijon mustard, shaved ham, sliced turkey, and Swiss cheese. Dust with powdered sugar and serve with raspberry jam or preserves.
Crème Brûlée
Sprinkle French toast with granulated sugar and use a kitchen torch to carefully caramelize the sugar. Top with whipped cream and fresh berries.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.