Sweet Cream Waffle Fries

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" Buttermilk Pancake and Waffle Mix	2½ lb batch	5 lb batch
Water (70°F to 75°F)	4½ cups (36 oz)	2¼ quarts (4½ lb)
Butter, melted	6 Tbsp (3 oz)	12 Tbsp (6 oz)
Sugar	3/4 cup (5¼ oz)	1½ cups (10½ oz)


INSTRUCTIONS
1	Use a mixer with wire whip attachment.
2	Pour water into mixing bowl.
3	Add Sweet Cream Pancake & Waffle Mix into mixing bowl.
4	Blend on low speed* for 1 minute.
5	Stop mixer. Scrape bowl and wire whip.
6	Blend on low speed* for 1 more minute. Do not over-mix.
7	Scale into greased waffle molds.
8	Bake according to the table below.
9	Allow waffles to cool slightly. Unmold waffles.
10	Brush each side of the waffle with melted butter and dip both sides in sugar.
11	Place waffles in a single layer onto a greased or paper-lined pan.
12	Re-bake the waffles according to the table below or until they are golden brown.
13	Allow waffles to cool slightly. Cut waffles into strips to create French Fry shape.


PAN SIZE	SCALE	CONVECTION OVEN	STANDARD OVEN	YIELD 5 LB BATCH
3" x 5" Silicone waffle mold	#12 scoop (2.9 oz)	350°F for 8 – 10 minutes Re-bake: 350°F for 8 – 10 minutes	375°F for 10 – 12 minutes Re-bake: 375°F for 10 – 12 minutes	51

PRO-TIP
For a playful spin, serve Sweet Cream Waffle Fries with "condiments" such as strawberry sauce and lemon curd to act as "ketchup" and "mustard".

**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.