Hotcakes®

OH SO SWEET & GOOD.

Three golden, mouth-watering hotcakes topped with sweet maple syrup… Just the way you like them.



MORE INFORMATION.

  • INGREDIENTS
    • Hot cakes
      Water, Wheat flour (gluten), Sugar, Vegetable Oil (canola), Egg, Whey powder (milk), Raising agent (E500), Vinegar, Flavouring, Salt, Preservative (E202, E282).
      Hot cake syrup
      Corn syrup, Fructose, Sugar, Water, Preservative (E202), Flavouring
      Allergens
      Wheat (Gluten), Milk, Egg

  • HOW IT'S PREPARED
    • Breakfast

      At the breakfast station we fry the eggs and toast the muffins. We also use a specially designed egg cooker that ensures every egg is freshly prepared, perfectly fried and fits the muffin precisely. Once we have finished serving breakfast, the station tucks away neatly for use the next day.

      Food Assembly

      Each meal at McDonald’s South Africa is prepared as soon as the order is placed by the customer. As the order appears on the screen, the crew person begins preparing the order by toasting the bun, adding fresh ingredients (lettuce, onions, pickles etc.), condiments and freshly prepared beef, chicken, fish or vegetarian patty.

      Packaging

      The order is finally packaged in 100% recyclable packaging by the crew, and served fresh to our customer.

      Maintaining Cleanliness

      Hygiene is of the highest priority within the restaurant. At the back of the restaurant, utensils, trays and other cooking equipment are washed in hot water, rinsed using a spray nozzle and then sanitised before being air-dried. A wash area is within close proximity to the different stations in the kitchen. A kitchen timer goes off every 30 minutes and every hour to remind crew to sanitise and wash respectively. Crew have easy access to the wash area to sanitise every 30 minutes and an hourly hand wash routine. This aligns with McDonald’s global standards, which ensure the highest food, hygiene and employee safety standards. Either blue or clear gloves are used for different products to prevent cross contamination, and gloves are discarded every time crew sanitises/washes hands.