BATTER AND ICING STORAGE

  • Batter must be kept cold in freezer or refrigerator

  • Keep batter frozen until ready to cook

  • After thawing the batter will remain fresh for up to five (5) days

  • Refreeze and thaw continuously after use for up to ninety (90) days

OVERNIGHT THAW

Refrigerate batter overnight (a minimum of 12 hours before cooking)

 

QUICK THAW

Soak the bottom half of the container in cold water for 1 hour

COOKING PANCAKES AND WAFFLES

PANCAKES

  • Heat lightly greased griddle or skillet to 300°F - 325°F

  • Pour less than 1/4 cup of batter for each pancake

  • Flip when pancake slightly bubbles and bottom is golden brown.

  • Adjust the thickness of the batter by adding 1 to 2 tablespoons of milk

WAFFLES

  • Heat lightly greased waffle iron to 300°F - 325°F

  • Pour less than 1/2 cup of batter for each waffle

  • Waffles are ready when steam from the iron is slightly visible

  • Adjust the thickness of the batter by adding 1 to 2 tablespoons of milk

NUTRITION FACTS

Original Buttermilk
Original Buttermilk
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Apples and Cinnamon
Apples and Cinnamon
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Blueberry
Blueberry
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Carrot Cake
Carrot Cake
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Butter Pecan
Butter Pecan
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Cheddar Bay
Cheddar Bay
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Chocolate
Chocolate
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Chocolate Chip
Chocolate Chip
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EggNog
EggNog
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FunFetti
FunFetti
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Garlic and Herb
Garlic and Herb
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Gluten Free
Gluten Free
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Lemon
Lemon
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Lemon Blueberry
Lemon Blueberry
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Lemon Cranberry
Lemon Cranberry
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Pumpkin Spice
Pumpkin Spice
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Red Velvet
Red Velvet
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Strawberry
Strawberry
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Sugar Free
Sugar Free
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Whole Wheat
Whole Wheat
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