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 Mix | 2½ lb | 5 lb |
| Water (70°F to 75°F) | 3½ cups (28 oz) | 1¾ quarts (56 oz) |
| Fig Preserves | 1¼ cups (15 oz) | 2½ cups (30 oz) |
| Pistachios, toasted, salted, chopped | 1 cup (4 oz) | 2 cups (8 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour water into mixing bowl. Add Buttermilk Pancake and Waffle Mix, fig preserves and pistachios. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on low speed* for 1 more minute. Do not over-mix. |
| 6 | Cook on lightly greased griddle according to instructions below. |
| SCALE | COOKING DIRECTIONS | YIELD 5 LB BATCH |
| 4″ Pancakes #20 scoop (2.0 oz) | Griddle 375°F for 1 – 2 minutes per side | 85 |
| 6″ Pancakes #8 scoop (4.3 oz) | Griddle 375°F for 1 – 2 minutes per side | 40 |
PRO-TIP
Top each pancake with fig preserves, crispy pancetta, and chopped toasted pistachios.
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.