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Ingredients
Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Yellow Corn Flour, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Partially Hydrogenated Soybean Oil, Sweet Whey, Salt, Egg Whites, Fd&c Yellow 5 Lake, Fd&c Yellow 6 Lake, Fd&c Yellow 5.
Directions
Pancake Directions: Pour cold water into mixing bowl; then add mix. If using machine, mix on medium speed approx. 1 minute. If using hand whip, add mix gradually. Do not overmix or whip rapidly! Do not eat raw batter. On lightly greased griddle (set at approx. 385 degrees f), fry pancakes for approx. 1 minute on each side note: batter will appear to have thickened after standing a few hours. Do not add more water. Simply stir lightly and batter will return to original consistency. Dry Mix: 2 cups; water: 1 1/2 cups; yield approx. 8 -4 inches pancakes; dry mix: 3 cups; water: 2 1/4 cups; yields approx. 12 - 4 inches pancakes; dry mix: 3½ cups (1lb mix); water: 2 1/2 cups; yields approx. 15-4 inches pancakes; dry mix: 4 cups; water: 3 cups; yields approx. 16-4 inches pancakes; dry mix: 5 cups; water: 3 1/2 cups; yields approx.: 20-4 inches pancakes ;dry mix: 6 cups; water: 4 cups; yields approx.: 24 -4 inches pancakes ;dry mix: 7 cups (2lb mix); water: 4 1/2 cups; yields approx. 30- 4 inches pancakes; dry mix: 8 cups; water: 5 cups; yields approx. 32-4 inches pancakes; dry mix: 17 ½ cups (5lb mix); water: 11 1/2 cups; yields approx. 75-4 inches pancakes. Waffle Directions: Pour cold water into mixing bowl; then add mix, butter (melted and cooled) and eggs. If using machine mix on medium speed approx. 1 minute. If using hand whip, add mix gradually. Do not overmix or whip rapidly! Do not eat raw batter on the preheated waffle iron; cook the waffle mix for approx. 2 minutes or until done. Dry mix: 2 cups; butter:4 tbsp; eggs: 1; water: 1 1/4 cups; yield approx. 7- 4 inches waffles; dry mix:3 cups; butter: 6 tbsp; eggs: 1; water: 2 cups; yield approx. 10-4 inches waffles. Dry mix:3½ cups (1lb mix); butter:7 tbsp; eggs: 2; water: 2 1/4 cups; yield approx. 12-4 inches waffles; dry mix: 4 cups; butter: 8 tbsp; eggs: 2; water: 2 1/2 cups; yield approx: 14-4 inches waffles; dry mix:5 cups;butter:10 tbsp; eggs: 2; water: 3 1/4 cups; yield approx:17-4 inches waffles; dry mix:6 cups;butter:12 tbsp; eggs: 2; water: 4 cups; yield approx:20-4 inches waffles; dry mix:7 cups (2lb mix); butter: 14 tbsp; eggs: 4; water: 4 1/2 cups; yield approx:24-4 inches waffles; dry mix:8 cups;butter:16 tbsp; eggs: 4; water: 5 cups; yield approx:28-4 inches waffles; dry mix:17½ cups (5lb mix); butter: 35 tbsp; eggs: 7; water: 11 1/4 cups; yield approx: 60-4 inches waffles. French Toast Waffles: 1 cup first street original pancake & waffle mix; 2 tsp first street sugar; 1 tsp first street ground cinnamon; ½ cup first street cold milk; 2 first street eggs; 1 tsp first street vanilla extract. Preparation: preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Warnings
Contains: wheat, milk, egg and soy. Manufactured in a facility that processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 3g4%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 710mg31%
- Total Carbohydrate 43g16%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 7g
Ingredients
Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Yellow Corn Flour, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Partially Hydrogenated Soybean Oil, Sweet Whey, Salt, Egg Whites, Fd&c Yellow 5 Lake, Fd&c Yellow 6 Lake, Fd&c Yellow 5.
Directions
Pancake Directions: Pour cold water into mixing bowl; then add mix. If using machine, mix on medium speed approx. 1 minute. If using hand whip, add mix gradually. Do not overmix or whip rapidly! Do not eat raw batter. On lightly greased griddle (set at approx. 385 degrees f), fry pancakes for approx. 1 minute on each side note: batter will appear to have thickened after standing a few hours. Do not add more water. Simply stir lightly and batter will return to original consistency. Dry Mix: 2 cups; water: 1 1/2 cups; yield approx. 8 -4 inches pancakes; dry mix: 3 cups; water: 2 1/4 cups; yields approx. 12 - 4 inches pancakes; dry mix: 3½ cups (1lb mix); water: 2 1/2 cups; yields approx. 15-4 inches pancakes; dry mix: 4 cups; water: 3 cups; yields approx. 16-4 inches pancakes; dry mix: 5 cups; water: 3 1/2 cups; yields approx.: 20-4 inches pancakes ;dry mix: 6 cups; water: 4 cups; yields approx.: 24 -4 inches pancakes ;dry mix: 7 cups (2lb mix); water: 4 1/2 cups; yields approx. 30- 4 inches pancakes; dry mix: 8 cups; water: 5 cups; yields approx. 32-4 inches pancakes; dry mix: 17 ½ cups (5lb mix); water: 11 1/2 cups; yields approx. 75-4 inches pancakes. Waffle Directions: Pour cold water into mixing bowl; then add mix, butter (melted and cooled) and eggs. If using machine mix on medium speed approx. 1 minute. If using hand whip, add mix gradually. Do not overmix or whip rapidly! Do not eat raw batter on the preheated waffle iron; cook the waffle mix for approx. 2 minutes or until done. Dry mix: 2 cups; butter:4 tbsp; eggs: 1; water: 1 1/4 cups; yield approx. 7- 4 inches waffles; dry mix:3 cups; butter: 6 tbsp; eggs: 1; water: 2 cups; yield approx. 10-4 inches waffles. Dry mix:3½ cups (1lb mix); butter:7 tbsp; eggs: 2; water: 2 1/4 cups; yield approx. 12-4 inches waffles; dry mix: 4 cups; butter: 8 tbsp; eggs: 2; water: 2 1/2 cups; yield approx: 14-4 inches waffles; dry mix:5 cups;butter:10 tbsp; eggs: 2; water: 3 1/4 cups; yield approx:17-4 inches waffles; dry mix:6 cups;butter:12 tbsp; eggs: 2; water: 4 cups; yield approx:20-4 inches waffles; dry mix:7 cups (2lb mix); butter: 14 tbsp; eggs: 4; water: 4 1/2 cups; yield approx:24-4 inches waffles; dry mix:8 cups;butter:16 tbsp; eggs: 4; water: 5 cups; yield approx:28-4 inches waffles; dry mix:17½ cups (5lb mix); butter: 35 tbsp; eggs: 7; water: 11 1/4 cups; yield approx: 60-4 inches waffles. French Toast Waffles: 1 cup first street original pancake & waffle mix; 2 tsp first street sugar; 1 tsp first street ground cinnamon; ½ cup first street cold milk; 2 first street eggs; 1 tsp first street vanilla extract. Preparation: preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Warnings
Contains: wheat, milk, egg and soy. Manufactured in a facility that processes tree nuts.
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