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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

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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

  • 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

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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

Nutrition Facts
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