Pioneer
Pioneer Western Style Buttermilk Pancake Mix, 5 Pounds, 6 Per Case
- 6 per case
- 5 pounds
- Flour & Sugar
Pioneer Western Style Buttermilk Pancake Mix is milled in-house from fresh wheat flour for light, fluffy results. This 30-pound case (6 x 5 lb bags) is designed for foodservice operations to reduce syrup absorption and lower per-plate costs. Simply add water to griddle portions for fast, consistent breakfast service.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 041460994058 | |
| GTIN | 10041460940755 | |
| SKU | 537162 | |
| Category | Flour & Sugar |
Product Highlights
- Western Style Buttermilk Flavor: Offers a light, fluffy texture with a rich, traditional taste profile.
- Fresh-Milled Wheat Flour: Pioneer mills its own wheat to ensure better quality control and superior mix performance.
- Bulk Foodservice Size: Includes a 6-pack case with 5-pound bags, totaling 30 pounds of mix per case.
- Cost-Efficient Formula: Absorbs less syrup, which helps lower the overall cost per plate while maintaining quality.
- Fast & Easy Prep: Requires only water and a griddle, making it suitable for busy service environments.
- Consistent Performance: Delivers reliable, high-quality results batch after batch.
Experience the authentic taste of Western-style buttermilk pancakes with Pioneer’s trusted formula. Milled in-house by C.H. Guenther & Son from fresh-milled wheat flour, this high-quality mix delivers light, fluffy pancakes with a rich, traditional flavor. Designed for efficiency and consistency, this bulk pancake mix absorbs less syrup, helping you maintain premium taste while lowering per-plate costs. It is the ideal choice for high-volume kitchens seeking reliable results with minimal prep time.
Uses
- Breakfast Service: Perfect for restaurants, diners, and foodservice operations requiring consistent, reliable pancake production.
- High-Volume Kitchens: Ideal for establishments that need fast, easy preparation with just water and a griddle.
- Budget-Conscious Operations: Helps reduce food costs through lower syrup absorption without sacrificing texture or taste.
Good Fit For
- Restaurant Chains: Operations needing standardized, high-volume breakfast items.
- Diners and Cafes: Establishments focused on traditional breakfast fare with efficient kitchen workflows.
- Institutional Kitchens: Facilities such as hospitals, schools, or hotels requiring bulk baking ingredients.
Preparation & Use
Preheat your griddle to a temperature between 365°F and 400°F. To prepare the batter, add 3 quarts of water to a large mixing bowl. Incorporate 5 pounds of Pioneer Western Style Buttermilk Pancake Mix into the water. Blend the mixture with a wire whisk until well combined; a slightly lumpy texture is acceptable. Pour or ladle the batter onto the griddle in portions with a 5-inch diameter. Flip the pancakes once when the edges begin to dry, which typically takes about 1½ minutes. Cook the second side for an additional 1¼ to 1½ minutes. Serve immediately for best results. Store any unused mix in a cool, dry place to maintain freshness and shelf life.
Serving Ideas
- Classic Breakfast: Serve alongside real maple syrup, butter, and fresh fruit for a traditional diner experience.
- Batch Cooking: Ideal for preparing large quantities efficiently to keep up with morning rush service.
- Cost Management: Utilize the reduced syrup absorption feature to optimize portion control and food costs.
