The Pillsbury Company

Lawrence P Brigl

Thomas A Meyers

Richard L Emanuelson

Rosemary A Miller

Margaret I Shalicky

Margaret I Skalicky

A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Misted microwave pancakes

A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

Growing community of inventors

Brooklyn Park, MN, United States of America

Lawrence P Brigl