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.