Premium Buttermilk Pancake Mix #157

    • Product
    • Premium Buttermilk Pancake Mix #157

    • Appearance
    • This product shall be of food grade and in all respects, including labeling, in compliance with the Federal Food, Drug, and Cosmetic Act of 1939 as amended and all applicable regulations thereunder.

    • Container
    • 6/5 lb. Case or 25 lb. Bag

    • Description
    • This premium product was developed to yield a high-quality pancake with the simplest preparation possible. This pancake mix is prepared by combining cold water and a dry mix. These pancakes have a sweet flavor and mouthwatering aroma.

    • Ingredients
    • Bleached Wheat Flour (enriched with niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Highly Refined Soybean Oil (with citric acid as a preservative), Soy Flour, Dextrose, Leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), Non—Fat Dry Milk, Salt, Dry Buttermilk (milk).


    • Nutrition
      (Dry Mix Only)
    • Preparation
    • For 5 lbs. of mix, use Approx. 80 - 90 oz. of cold water. Water can be adjusted to reach desired consistency. Pour water into a mixing container and then add mix. Using a wire whip, combine mix and water. Mix only until all water is absorbed. Batter will appear lumpy. Do not over-mix. Allow batter to sit for about 5 minutes at room temperature before cooking. Cook pancakes for about 1 minute per side on a lightly greased griddle preheated to about 375° F. Refrigerate unused batter. Unused batter may appear to separate if product sits overnight. Simply stir back to original consistency and cook as normal. Do not whip back into original consistency. Slowly stir with a spoon or spatula.

    • Uses
    • Pancakes are commonly served as the main cours or a side dish at breakfast. Top them with maple syrup, peanut butter, jam or jelly, powdered sugar, etc.

    • Yield
    • Yield is about 90 - 100 pancakes per 5 lbs. of mix depending on the size of pancakes.

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