Pancake & Waffle Batter
House-made pancake and waffle batter, 32 oz (quart), makes 24 pancakes.
Ready to pour!
To Serve: Place a non stick pan or cast iron on low-medium heat. Place a tablespoon of butter in the pan and allow it to foam. Add a half cup of pancake batter to the pan and cook for 2-3 minutes until bubbles cover the top of the pancake and it appears to be golden brown around the edges. Flip once and cook the other side for an additional 1-2 minutes. Repeat to complete your stack of pancakes and serve with your favorite topping.
Keep refrigerated and enjoy within 3 days of receipt.