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Pearl Milling Company Pancake & Waffle Mix, Original, Complete, Giant Size
Pearl Milling Company Pancake & Waffle Mix, Original, Complete, Giant Size
80 oz
About
Details
Makes about 98 pancakes. Since 1889. Complete. New name same great taste. Aunt Jemima.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Nonfat Dry Milk, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness).contains Milk And Wheat Ingredients.
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.
Pancakes: Makes 12 four-inch pancakes. 2 cups dry mix. 1-1/2 cups water. 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water. For thicker pancakes, add less water. 3. Add mix. 4. Hand Mixing: Using a wire whip, mix just until large lumps disappear. Machine Mixing: Using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn and cook for another 60 seconds. Single Serving Directions (two 4-in pancakes): Use 1/3 cup mix and 1/4 cup water. Large Batch Preparation Instructions: Ingredients: Water (room temperature 70 degrees - 75 degrees F) 3 qts (6lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 2 1/2 cups (1 lb 6 oz) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Pancake Mix: full box (5 lbs) Full box (5 lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 3 1/2 cups (1 lb) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Vegetable Oil (waffles only): 2-1/2 cups Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 1/2 cup Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Waffle Directions: 1. Preheat waffle iron according to manufacturer's directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a no.8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat; Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days; Bring refrigerated batter back to room temperature prior to using; Stir batter that has been refrigerated or allowed to stand; Don't mix old batter with fresh batter; Don't add additional liquid to batter which has been stored; To hold, place prepared pancakes in small stacks in pan on steamtable at medium (no.5-6) setting. For best results, keep covered.
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Warnings
Contains milk and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 470mg20%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 5g
Details
Makes about 98 pancakes. Since 1889. Complete. New name same great taste. Aunt Jemima.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Nonfat Dry Milk, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness).contains Milk And Wheat Ingredients.
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.
Pancakes: Makes 12 four-inch pancakes. 2 cups dry mix. 1-1/2 cups water. 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water. For thicker pancakes, add less water. 3. Add mix. 4. Hand Mixing: Using a wire whip, mix just until large lumps disappear. Machine Mixing: Using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn and cook for another 60 seconds. Single Serving Directions (two 4-in pancakes): Use 1/3 cup mix and 1/4 cup water. Large Batch Preparation Instructions: Ingredients: Water (room temperature 70 degrees - 75 degrees F) 3 qts (6lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 2 1/2 cups (1 lb 6 oz) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Pancake Mix: full box (5 lbs) Full box (5 lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 3 1/2 cups (1 lb) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Vegetable Oil (waffles only): 2-1/2 cups Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 1/2 cup Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Waffle Directions: 1. Preheat waffle iron according to manufacturer's directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a no.8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat; Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days; Bring refrigerated batter back to room temperature prior to using; Stir batter that has been refrigerated or allowed to stand; Don't mix old batter with fresh batter; Don't add additional liquid to batter which has been stored; To hold, place prepared pancakes in small stacks in pan on steamtable at medium (no.5-6) setting. For best results, keep covered.
To open press here and pull back.
Warnings
Contains milk and wheat ingredients.
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