Pumpkin Pancakes made with “JIFFY” Buttermilk Pancake and Waffle Mix.
| 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) |
| Pumpkin Puree | 1 cup (8 oz) | 2 cups (16 oz) |
| Cinnamon | 4 tsp | 2½ Tbsp |
| Pumpkin Pie Spice | 2 Tbsp | 4 Tbsp |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with wire whip attachment. | 4 | Stop mixer. Scrape bowl and wire whip. |
| 2 | Pour water into mixer bowl. Add Buttermilk Pancake and Waffle Mix, pumpkin puree, cinnamon, and pumpkin pie spice. | 5 | Blend on low speed* for 1 minute more. Do not over-mix. |
| 3 | Blend on low speed* for 1 minute. | 6 | Cook on lightly greased griddle. |
| SCALE | COOKING DIRECTIONS | YIELD 5 LB BATCH |
|---|---|---|
| 4″ Pancakes #20 scoop (1.4 oz) |
Griddle 375°F 1 – 2 minutes per side | 102, 4″ pancakes |
| 6″ Pancakes #8 scoop (4 oz) |
Griddle 375°F 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.
