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Fairway Pancake Mix, Gluten Free, Classic
Fairway Pancake Mix, Gluten Free, Classic
15.4 oz
About
Details
The fluffiest pancakes you've ever tasted. Like no other market. Celiac Sprue Association. Made in small batches, from scratch. This original recipe dates back three generations. These are the real deal authentic pancakes. You will love the honest to goodness taste.
Ingredients
Rice Flour, Cornstarch, Sugar, Tapioca Flour, Aluminum Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum.
Directions
Cooking Directions for Fluffy Pancakes: Start by separating the egg white and the egg yolk from one egg. Combine the following ingredients: 1-1/4 cup pancake mix, 1 cup milk, 1 egg yolk, 2 tbs of butter. Whip the remaining egg white and blend into the mix. Don't worry about lumps as they will settle. Let sit for 10 minutes. Heat griddle until water droplets dance on the surface (about 350 degrees - medium heat). Pour desired amount onto griddle (about 1/4 cup). Watch for bubbles and turn once when bottom is golden brown. Helpful hint, never pat down your pancakes only gently flip. Makes approximately 6-8 pancakes. Pancake Alternatives: Waffles: Preheat waffle iron. Beat 1 egg, 3/4 cup milk, 2-1/2 tablespoons melted butter and 1/2 teaspoon vanilla extract. Add mix and blend until smooth. Spray waffle iron with nonstick cooking spray. Add batter and cook until golden brown. Ultimate Crepes: Whisk thoroughly 1/2 cup mix, 1/4 cup milk, 1/4 cup water, 1 tablespoons melted butter and 2 eggs. Heat a non stick pan to medium heat. Pour 1/8 cup batter into pan and tilt pan to spread evenly. Loosen edges and turn when bubbles appear all over top. The second side will cook quickly. Serve with lemon juice and sugar, hazelnut spread and banana, or whatever makes your heart sing!
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 124
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 28mg9%
- Sodium 173mg8%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 4g
Details
The fluffiest pancakes you've ever tasted. Like no other market. Celiac Sprue Association. Made in small batches, from scratch. This original recipe dates back three generations. These are the real deal authentic pancakes. You will love the honest to goodness taste.
Ingredients
Rice Flour, Cornstarch, Sugar, Tapioca Flour, Aluminum Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum.
Directions
Cooking Directions for Fluffy Pancakes: Start by separating the egg white and the egg yolk from one egg. Combine the following ingredients: 1-1/4 cup pancake mix, 1 cup milk, 1 egg yolk, 2 tbs of butter. Whip the remaining egg white and blend into the mix. Don't worry about lumps as they will settle. Let sit for 10 minutes. Heat griddle until water droplets dance on the surface (about 350 degrees - medium heat). Pour desired amount onto griddle (about 1/4 cup). Watch for bubbles and turn once when bottom is golden brown. Helpful hint, never pat down your pancakes only gently flip. Makes approximately 6-8 pancakes. Pancake Alternatives: Waffles: Preheat waffle iron. Beat 1 egg, 3/4 cup milk, 2-1/2 tablespoons melted butter and 1/2 teaspoon vanilla extract. Add mix and blend until smooth. Spray waffle iron with nonstick cooking spray. Add batter and cook until golden brown. Ultimate Crepes: Whisk thoroughly 1/2 cup mix, 1/4 cup milk, 1/4 cup water, 1 tablespoons melted butter and 2 eggs. Heat a non stick pan to medium heat. Pour 1/8 cup batter into pan and tilt pan to spread evenly. Loosen edges and turn when bubbles appear all over top. The second side will cook quickly. Serve with lemon juice and sugar, hazelnut spread and banana, or whatever makes your heart sing!
Common questions
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