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 4" Pancakes | 18* | 36* |
| Brewed Coffee, strong, cold | 2 cups (16 oz) | 4 cups (32 oz) |
| FILLING | ||
| Heavy Cream | 1½ cups (12 oz) | 3 cups (24 oz) |
| Granulated Sugar | 1/3 cup (2⅓ oz) | 2/3 cup (4⅔ oz) |
| Mascarpone Cheese | 1 cup (8 oz) | 2 cups (16 oz) |
| Espresso Concentrate | 1½ tsp | 1 Tbsp |
| Orange Extract | 1/4 tsp | 1/2 tsp |
| Garnish: Cocoa Powder |
| INSTRUCTIONS | |
| FILLING | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Add heavy cream and granulated sugar into mixing bowl. Blend on high speed** for one minute, or until stiff peaks form. Stop mixer. Scrape bowl and wire whip. |
| 3 | Add mascarpone, espresso concentrate and orange extract into mixing bowl. Blend on medium speed*** for one minute. Set aside. |
| ASSEMBLY | |
| 1 | Using a fork, poke holes into each pancake. |
| 2 | Dip half of the pancakes into the brewed coffee, shingling them into a single layer on the bottom of the hotel pan as you go. Evenly spread half of the filling over pancakes. |
| 3 | Dip remaining pancakes into the cold, brewed coffee, shingling them on top of the filling as you go. |
| 4 | Evenly spread remaining filling over pancakes. |
| 5 | Cover and refrigerate for at least 6 hours or overnight. |
| 6 | Using a fine mesh strainer, generously dust the top with cocoa powder before cutting and serving. |
| PAN SIZE | SCALE | YIELD 5 LB BATCH |
| Half Hotel Pan | 3.4 lb | 2 |
*One 5lb batch of "JIFFY" Sweet Cream Pancake and Waffle Mix will make Ninety-five 4" pancakes.
**High speed is 3rd speed on a 3-speed mixer or 4th speed on a 4-speed mixer.
***Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.