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Pillsbury Complete Buttermilk With Oreo Cookie Pieces Pancake & Waffle Mix
Pillsbury Complete Buttermilk With Oreo Cookie Pieces Pancake & Waffle Mix
20 oz
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About
Details
Per 1/3 Dry Mix: 160 calories; 0 g sat fat (0% DV); 430 mg sodium (19% DV); 8 g total sugars. See nutrition facts for prepared product information. New! Complete just add water! PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali, Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dried Buttermilk, 2% Or Less Of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Corn Starch, Artificial Flavor, Reduced Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12
Directions
Decide How Many You Want: 6-8 pancakes, 1 cup mix, 3/4 cup water; 12-16 pancakes, 2 cups mix, 1 1/2 cups water; 18-22 pancakes 3 cups mix 2 1/4 cups water. Cooking Instructions: 1. Get ready coat the griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. You know your griddle is ready when the drops of water sizzle and disappear. Your pancakes will stick if the griddle is to cool or brown too quickly if it is too hot. 2. Mix your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. If you want ticker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. 3. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. 4. Cook 'em up 1 1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want waffles instead? 1. Heat up your waffle iron. 2. Grab a large bowl and toss in: 2 cups pancake mix 1 1/4 cups water; 1/4 cups vegetable oil; 1 egg. 3. Stir up and get rid of any large lumps. 4. Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inct) waffles ready to eat.
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Warnings
Contains milk, soybean and wheat ingredients may contain egg ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 430mg19%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 4g
Details
Per 1/3 Dry Mix: 160 calories; 0 g sat fat (0% DV); 430 mg sodium (19% DV); 8 g total sugars. See nutrition facts for prepared product information. New! Complete just add water! PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali, Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dried Buttermilk, 2% Or Less Of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Corn Starch, Artificial Flavor, Reduced Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12
Directions
Decide How Many You Want: 6-8 pancakes, 1 cup mix, 3/4 cup water; 12-16 pancakes, 2 cups mix, 1 1/2 cups water; 18-22 pancakes 3 cups mix 2 1/4 cups water. Cooking Instructions: 1. Get ready coat the griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. You know your griddle is ready when the drops of water sizzle and disappear. Your pancakes will stick if the griddle is to cool or brown too quickly if it is too hot. 2. Mix your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. If you want ticker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. 3. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. 4. Cook 'em up 1 1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want waffles instead? 1. Heat up your waffle iron. 2. Grab a large bowl and toss in: 2 cups pancake mix 1 1/4 cups water; 1/4 cups vegetable oil; 1 egg. 3. Stir up and get rid of any large lumps. 4. Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inct) waffles ready to eat.
To open, lift this tab.
Warnings
Contains milk, soybean and wheat ingredients may contain egg ingredients
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