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About
Ingredients
Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Leavening (monocalcium Phosphate, Baking Soda), Dextrose, Modified Corn Starch, Salt, Contains 2% Or Less Of: Rye Flour, Buttermilk, Niacin, Iron (ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid.
Directions
Preparation Instruction: Pancake Direction: Pancakes: 5 to 7: 1 cup mix; 3/4 cup 2% milk; 1 egg; 1 tbsp oil. 11 to 12: 2 cups mix; 1-1/2 cups 2% milk; 2 egg; 2 tbsp oil. 17 to 18: 3 cups mix; 2-1/4 cups 2% milk; 2 egg; 2 tbsp oil. 1. Heat: Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Mix: Combine egg, milk and oil in a bowl. Stir to blend. Add mix; blend with wire whisk until nearly smooth. (for thicker pancakes use a little less water; for thinner pancakes use a little more water). 3. Pour: Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn: Turn when pancakes bubble and bottoms are golden brown. Bake: Waffle Directions: 1. Heat waffle iron. 2. Combine ingredients as directed for pancakes. 3. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Thaw: Do not consume/eat raw batter.
Warnings
Contains: milk, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 680mg30%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g
Ingredients
Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Leavening (monocalcium Phosphate, Baking Soda), Dextrose, Modified Corn Starch, Salt, Contains 2% Or Less Of: Rye Flour, Buttermilk, Niacin, Iron (ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid.
Directions
Preparation Instruction: Pancake Direction: Pancakes: 5 to 7: 1 cup mix; 3/4 cup 2% milk; 1 egg; 1 tbsp oil. 11 to 12: 2 cups mix; 1-1/2 cups 2% milk; 2 egg; 2 tbsp oil. 17 to 18: 3 cups mix; 2-1/4 cups 2% milk; 2 egg; 2 tbsp oil. 1. Heat: Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Mix: Combine egg, milk and oil in a bowl. Stir to blend. Add mix; blend with wire whisk until nearly smooth. (for thicker pancakes use a little less water; for thinner pancakes use a little more water). 3. Pour: Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn: Turn when pancakes bubble and bottoms are golden brown. Bake: Waffle Directions: 1. Heat waffle iron. 2. Combine ingredients as directed for pancakes. 3. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Thaw: Do not consume/eat raw batter.
Warnings
Contains: milk, wheat.
Common questions
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