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 & Waffle Mix | 2½ lb | 5 lb |
| Water | 4½ cups (36 oz) | 9 cups (2¼ qt) |
| Lemon Juice | 3 Tbsp (1½ oz) | 6 Tbsp (3 oz) |
| Lemon Zest | 3 Tbsp | 6 Tbsp |
| Blueberries, fresh or frozen | 2 cups (16 oz) | 4 cups (32 oz) |
| Garnish: Powdered Sugar and Lemon Zest | As desired | As desired |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour water and lemon juice into mixing bowl. Add Sweet Cream Pancake and Waffle mix. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Stop Mixer. Scrape bowl and wire whip. |
| 5 | Add lemon zest into mixing bowl. Blend on low speed* for 1 more minute. |
| 6 | Scale batter into lightly greased skillets. Top with fresh or frozen blueberries. |
| 7 | Bake according to the table below. |
| 8 | Cool slightly. Garnish with powdered sugar and lemon zest. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 4" Cast Iron Skillet | 6 oz | 325°F 12 - 15 minutes per side | 375°F 14 - 17 minutes per side | 26 |
| 8" Cast Iron Skillet | 19 oz | 325°F 15 - 18 minutes per side | 375°F 17 - 20 minutes per side | 8 |
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.