STORE POLICIES
STORE POLICIES
BATTER AND ICING STORAGE
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Batter must be kept cold in freezer or refrigerator
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Keep batter frozen until ready to cook
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After thawing the batter will remain fresh for up to five (5) days
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Refreeze and thaw continuously after use for up to ninety (90) days
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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
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Heat lightly greased griddle or skillet to 300°F - 325°F
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Pour less than 1/4 cup of batter for each pancake
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Flip when pancake slightly bubbles and bottom is golden brown.
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Adjust the thickness of the batter by adding 1 to 2 tablespoons of milk
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WAFFLES
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Heat lightly greased waffle iron to 300°F - 325°F
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Pour less than 1/2 cup of batter for each waffle
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Waffles are ready when steam from the iron is slightly visible
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Adjust the thickness of the batter by adding 1 to 2 tablespoons of milk