Made with "JIFFY" Buttermilk Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Buttermilk Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Buttermilk Pancake and Waffle | 2½ lb | 5 lb |
| Water (70°F to 75°F) | 4 cups (32 oz) | 8 cups (64 oz) |
| Butter, melted; or oil | ⅓ cup (2.7 oz) | ⅔ cup (5.3 oz) |
| Bacon, cooked and diced | 1¼ cups (4 oz) | 2½ cups (8 oz) |
| Maple Extract | 3 Tbsp | 6 Tbsp |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour water into mixer bowl. Add Buttermilk Pancake and Waffle Mix, butter or oil, and maple extract. |
| 3 | Blend on low* speed for 30 seconds. |
| 4 | Stop mixer. Scrape bowl and wire whip. |
| 5 | Blend on low speed* for 1 minute more. Do not overmix. |
| 6 | Cook on lightly greased, preheated waffle iron. Using a #20 scoop, drop one scoop of batter onto waffle iron. Sprinkle bacon pieces on top of batter. Drop another scoop of batter on top of bacon pieces. |
| 7 | Break waffles into dipping size pieces. Serve with maple syrup. |
| SIZE | SCALE | COOK DIRECTIONS | YIELD 5 LB BATCH |
| 7" Waffles | #20 scoop x 2 (3 oz) | Waffle iron 375°F 11/2 - 2 minutes or until golden brown | 53 |
**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.
NOTE: Cover and store batter in a refrigerator when not in use. Stir batter before using.