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This batter is made with fresh ingredients and then frozen.
Remove from freezer the night before use. Once defrosted it can be stored in the refrigerator for up to a week or possibly longer.
To cook, make a skillet hot, use vegetable oil and ladle batter. Thin by adding water or milk for desired consistancy.
Let cakes cook until golden brown and firm to the touch.
Enjoy with simply butter and maple syrup.
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