Customers love fresh Blueberry Pancakes. “JIFFY” Buttermilk Pancake and Waffle Mix makes them simple and easy to offer any time of day. Top with syrup, powdered sugar… the possibilities are endless.
| INGREDIENT | 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) |
| Blueberries, fresh | 2 cups (12 oz) | 4 cups (24 oz) |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with wire whip attachment. | 5 | Blend on low speed* for 1 minute more. Do not over-mix. |
| 2 | Pour water into mixer bowl. Add Buttermilk Pancake and Waffle Mix. | 6 | Add blueberries to batter and gently stir. |
| 3 | Blend on low speed* for 30 seconds. | 7 | Cook on lightly greased griddle. |
| 4 | Stop mixer. Scrape bowl and wire whip. |
| SCALE | COOKING DIRECTIONS | YIELD 5 LB BATCH |
|---|---|---|
| 4″ Pancakes #20 scoop (1.4 oz) |
Griddle 375°F for 1 – 2 minutes per side |
102, 4″ pancakes |
| 6″ Pancakes #8 scoop (4 oz) |
Griddle 375°F for 1 – 2 minutes per side |
36, 6″ pancakes |
| Note: Cover and store batter in a refrigerator when not in use. Stir batter before using. |
| *Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
