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Sweet Cream Waffle Fries

Sweet Cream Waffle Fries

March 31, 2025 by Layton Howe |

Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.

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Print Recipe
This Recipe Uses:
"JIFFY" Sweet Cream Pancake & Waffle Mix

Available in 6/5 lb and 50 lb bags.
Complete – add water only

Product Information
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INGREDIENTS2½ LB BATCH5 LB BATCH
"JIFFY" Buttermilk Pancake and Waffle Mix2½ lb batch5 lb batch
Water (70°F to 75°F)4½ cups (36 oz)2¼ quarts (4½ lb)
Butter, melted6 Tbsp (3 oz)12 Tbsp (6 oz)
Sugar3/4 cup (5¼ oz)1½ cups (10½ oz)
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INSTRUCTIONS
1Use a mixer with wire whip attachment.
2Pour water into mixing bowl.
3Add Sweet Cream Pancake & Waffle Mix into mixing bowl.
4Blend on low speed* for 1 minute.
5Stop mixer. Scrape bowl and wire whip.
6Blend on low speed* for 1 more minute. Do not over-mix.
7Scale into greased waffle molds.
8Bake according to the table below.
9Allow waffles to cool slightly. Unmold waffles.
10Brush each side of the waffle with melted butter and dip both sides in sugar.
11Place waffles in a single layer onto a greased or paper-lined pan.
12Re-bake the waffles according to the table below or until they are golden brown.
13Allow waffles to cool slightly. Cut waffles into strips to create French Fry shape.
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PAN
SIZE
SCALECONVECTION
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
WordPress Tables Plugin

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.

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