This pack contains Polly’s Pancake Parlor’s famous homemade Original and Oatmeal pancake batters!
Back in 1938, Wilfred “Sugar Bill’’ Dexter opened a tea room along with his wife, Polly, in small-town New Hampshire. Over the years, Polly’s spectacular lineup of scratch-made pancakes and top-quality maple products put it on the map, and today this legendary restaurant is run by Wilfred & Polly’s granddaughter, Kathie, and her husband, Dennis. All of Polly’s pancakes are made according to those old family recipes, right down to the flour, which is milled on-premises. Polly’s Pancake Parlor is such a legend that it was dubbed an American Classic by the James Beard Foundation in 2016.
This package serves 10-12 people and includes 2 quarts of Pancake Batter.
- Each quart of pancake batter makes approx. 15-20 pancakes
- Polly’s Pancake Parlor suggests 3 pancakes per person
- Choose to add Maple Syrup, Pancake Mix-ins, or House White Mountain Gourmet Coffee!
- Each bag of White Mountain Coffee Bag weighs approx. 8 oz. and makes up to 16 cups of coffee
Pancake Batters Include
- 1 qt. Gingerbread Pancake Batter
- 1 qt. Original Pancake Batter
- Plain Pancake Batter – (Unbleached/Unbromated White Flour, Sugar, Baking Powder(Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt) Pasteurized 1.5% Milk (Vitamin D Added), Eggs (Pasteurized Eggs And Citric Acid), Butter (Cream (Milk), Salt)– Allergens, Milk, Eggs, Wheat
- Gingerbread Pancake Batter – (Unbleached/Unbromated White Flour, Sugar, Baking Powder(Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt) Pasteurized 1.5% Milk (Vitamin D Added), Eggs (Pasteurized Eggs And Citric Acid) , Butter (Cream (Milk), Salt), Molasses, Ground Cinnamon, And Ground Ginger – Allergens: Milk, Eggs, Wheat
- Granola Mix-in – Allergen: Contains Wheat And Nuts
Instructions / Storage
- This package ships frozen with ice packs, may thaw in transit.
- Upon arrival, store pancake batter in the refrigerator or freezer.
- Pancake batter lasts up to 3 days in the refrigerator or up to 30 days in the freezer.
- Thaw pancake batter in the refrigerator overnight before cooking.
- Preheat a griddle or frying pan to medium-low/medium heat (if you have an infrared thermometer, it should read about 300°F).
- Spray griddle or frying pan with a small amount of cooking spray, or add a small amount of canola oil and spread around griddle/pan with a paper towel (we don’t recommend butter as it smokes around 300°F).
- Spoon out pancakes onto griddle/pan using a ¼ cup measuring cup.
- Cook on first side for about 3 minutes (your pancakes will be ready to flip when bubbles show up in the middle and start popping).
- Flip your pancakes.
- Cook on the other side until just golden brown, which should take 2-3 minutes depending on the heat.
- Remove and serve on a plate with syrup or meat of your choosing.
Insider Tip: If you’re cooking a large batch, you can keep pancakes warm by spreading them out on a sheet tray and putting them in a preheated oven at the lowest temperature it can go (ideally below 200°F).Download Storage and Prep Instructions
- Polly’s Pancake Parlor ships Monday and Tuesday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.
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