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Pearl Milling Company Pancake & Waffle Mix, Whole Wheat
Pearl Milling Company Pancake & Waffle Mix, Whole Wheat
35 oz
About
Details
We’ve made it easy to add the goodness of whole wheat to your family’s breakfast with our Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix. These hearty pancakes are so delicious, your family will never guess they’re made with whole wheat.
• Whole wheat pancake and waffle mix
• Great tasting
Ingredients
Whole Wheat Flour, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Brown Sugar, Sugar, Dried Molasses, Salt, Wheat Germ.
Directions
Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
Waffles: Heat waffle iron. Combine 1-1/4 cups aunt jemima mix, 1-1/4 cups milk, 1 egg and 3 tbsp oil; stir until large clumps disappear. For best results, allow batter to rest 4-5 minutes before baking pour 1/4 cup of batter into lightly greased waffle iron. Bake until steaming stops. Makes six 4 inch waffles Whole wheat blend banana nut bread. 1 cup aunt jemima whole wheat blend pancake & waffle mix, 1 cup all-purpose flour, 1/2 cup walnuts, chopped (optional), 1-1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1/4 cup milk, 1 cup mashed ripe bananas. Yield 16 slices: 1. Preheat oven to 350 degrees F Lightly grease the bottom only of an 8 inch x 4 inch loaf pan. Combine flour, pancake mix, walnuts, baking powder, baking soda and sugar in large bowl. 2. In small bowl whisk together oil, eggs and milk. Stir in bananas; add to dry ingredients. Stir gently just until dry ingredients are moistened. Pour into prepared pan. 3. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.- Pancakes: Makes 10 to 12 pancakes. 1 cup mix dry measure, 1 cup milk liquid measure, 1 tbsp oil + 1 egg. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: for golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. Turn when pancakes bubble and bottoms are golden brown. Tip: for soft and fluffy pancakes, avoid turning them more than once.
To open lift tab and pull. To close tuck in to close. Tuck red tab in.
Warnings
Contains wheat ingredients. May contain traces of milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 630mg27%
- Total Carbohydrate 27g10%
- Dietary Fiber 2g7%
- Sugars 4g
- Protein 4g
Details
We’ve made it easy to add the goodness of whole wheat to your family’s breakfast with our Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix. These hearty pancakes are so delicious, your family will never guess they’re made with whole wheat.
• Whole wheat pancake and waffle mix
• Great tasting
Ingredients
Whole Wheat Flour, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Brown Sugar, Sugar, Dried Molasses, Salt, Wheat Germ.
Directions
Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
Waffles: Heat waffle iron. Combine 1-1/4 cups aunt jemima mix, 1-1/4 cups milk, 1 egg and 3 tbsp oil; stir until large clumps disappear. For best results, allow batter to rest 4-5 minutes before baking pour 1/4 cup of batter into lightly greased waffle iron. Bake until steaming stops. Makes six 4 inch waffles Whole wheat blend banana nut bread. 1 cup aunt jemima whole wheat blend pancake & waffle mix, 1 cup all-purpose flour, 1/2 cup walnuts, chopped (optional), 1-1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1/4 cup milk, 1 cup mashed ripe bananas. Yield 16 slices: 1. Preheat oven to 350 degrees F Lightly grease the bottom only of an 8 inch x 4 inch loaf pan. Combine flour, pancake mix, walnuts, baking powder, baking soda and sugar in large bowl. 2. In small bowl whisk together oil, eggs and milk. Stir in bananas; add to dry ingredients. Stir gently just until dry ingredients are moistened. Pour into prepared pan. 3. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.- Pancakes: Makes 10 to 12 pancakes. 1 cup mix dry measure, 1 cup milk liquid measure, 1 tbsp oil + 1 egg. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: for golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. Turn when pancakes bubble and bottoms are golden brown. Tip: for soft and fluffy pancakes, avoid turning them more than once.
To open lift tab and pull. To close tuck in to close. Tuck red tab in.
Warnings
Contains wheat ingredients. May contain traces of milk.
Common questions
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