Posted by Colleen Carey on January 19th, 2021


Gold MedalTM consistent, tolerant, and easy-to-use complete pancake mix. Formulated to produce buttermilk pancakes with traditional, cornmeal-based flavor and appearance. Available in cost-effective, 5 lb bulk format. Exceptional after-mix hold time means little batter wasted from gassing out. Has high water absorption rate for better yield and more pancakes per box.

Chicken and Waffle Sandwiches

Spicy Maple Mayo Ingredients

3/4 Cup Mayonnaise
1 Cup Syrup
3/4 tsp Ground Cayenne Pepper
3 Tbsp Hot Sauce

Waffle Ingredients

10 Cups Water
4 Large Eggs
1 Cup Vegetable Oil
1 Cup Gold Medal Buttermilk Pancake Mix (FF #3228129)

Assembly Ingredients

116 Breaded Chicken Tenders, Prepared
58 Bacon Slices, Cooked

Spicy Maple Mayo Instructions

  1. Combine mayonnaise, pancake syrup, cayenne pepper and hot sauce in a mixing bowl.
  2. Mix with rubber spatula until well combined; chill until ready to use.

Waffle Instructions

  1. Combine water, eggs and oil in a mixing bowl; mix using a wire whisk until well blended.
  2. Add pancake mix; mix until well blended and smooth.
  3. Deposit 6 oz of batter onto a well oiled, preheated waffle iron set at 375°-380°F.
  4. Bake 3-4 minutes or until golden brown.

Assembly

  1. Spread 3 Tbsp of Spicy Maple Mayo across waffle and add 4 warmed chicken tenders across half of the waffle.
  2. Top with 2 bacon strips across; fold over and serve.

Mac ‘n Cheese Waffle Cones

Mac and cheese baked into a waffle brings two comfort food classics together. Wrap it into a cone, and
load it with fabulous fillings.

Ingredients

5 1/2 Cups Water
1/2 Box Gold Medal Buttermilk Pancake Mix (FF #3228129)
5 Cups Macaroni and Cheese, Prepared
3 Cups Cheddar Cheese
2 tsp Red Chili Pepper Flakes

Instructions

  1. Pour water and pancake mix into bowl; combine using wire whisk until smooth.
  2. Fold in macaroni and cheese, cheddar cheese and red pepper flakes.
  3. Deposit a #12 scoop of batter onto well-oiled waffle iron, preheated to 375°F; cook until golden brown.
  4. Wrap hot waffle around 4 oz, disposable soufflé cup to form a cone shape; allow to cool for 2 minutes before removing.
  5. Wrap in paper to hold shape, serve with fillings and toppings as desired.

Chicken and Red Velvet Waffles

Sweet and savory takes a twist when chicken strips stack up with red-velvet flavored waffles.

Ingredients

14 Cups Water
1/4 Cup Red Food Coloring
1 Box Gold Medal Buttermilk Pancake Mix (FF #3228129)
1/2 Box Gold Medal Devil’s Food Cake Mix (FF #3222486)
78 Breaded Chicken Tenders, Prepared
6 1/2 Cups Maple Syrup

Waffle Instructions

  1. Pour water and food coloring into mixing bowl; add pancake and cake mixes.
  2. Stir using wire whisk until smooth.
  3. Deposit #6 (5 oz) batter on prepared and preheated Belgium waffle iron.
  4. Bake 4-5 minutes or until steaming stops.

Assembly

  1. Cut waffle into quarters and place one on plate.
  2. Stack with 2 chicken strips and hold in place with skewer; add approx. 2 oz syrup and serve immediately.

Korean BBQ Chicken and Waffles

In a twist on Korean barbecue and green onion pancakes, Gold Medal™ Complete Buttermilk Pancake Mix
is the starter for tasty green onion waffles; a sassy-sweet marinade flavors grilled chicken breast slices to top the savory waffles.

Chicken Ingredients

1/2 Cup Sesame Oil
3 Tbps Soy Sauce
3 Tbsp Soy Sauce
3 Tbsp Light Corn Syrup
1/2 Cup Shallots, minced
1 1/3 Tbsp Fresh Ginger, minced
1 1/3 Fresh Garlic, minced
1 1/3 Tbsp Mirin or Rice Wine Vinegar
2 tsp Red Chili Pepper Flakes
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
5 lb 8 oz Boneless & Skinless Chicken Breasts

Green Onion Waffle Ingredients

5 Cups Water
1 Tsbp Sesame Oil
2 Large Eggs
1/2 Box Gold Medal Buttermilk Pancake Mix (FF #3228129)
1 3/4 Cups Fresh Green Onion, Thinly Sliced
9 lb 6 oz Asian Coleslaw

Chicken Instructions

  1. Place sesame oil, soy sauce, corn syrup, shallots, ginger, garlic, mirin or rice wine vinegar, red pepper flakes, salt and pepper in a mixing bowl.
  2. Stir until combined; add chicken, cover and refrigerate for 2 hours or overnight.
  3. Grill chicken until golden and charred on both sides; remove and slice crosswise into thin strips. Set aside until ready to assemble.

Green Onion Waffle Instructions

  1. Combine water, sesame oil and eggs in a mixing bowl; combine using a wire whisk until well blended.
  2. Add pancake mix and green onions; mix until well blended and smooth.
  3. Deposit batter using a #30 scoop onto a well oiled waffle iron preheated to 375°F. Bake 2-4 minutes or until golden brown.
  4. Place waffle on plate; add 2.6 ounce of slaw and 1.5 ounce of sliced chicken. Serve immediately.