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Pearl Milling Company Pancake & Waffle Mix, Original, Giant Size
Pearl Milling Company Pancake & Waffle Mix, Original, Giant Size
80 oz
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About
Details
Make any moment memorable when you serve a stack of pancakes made with our Aunt Jemima® Original Pancake & Waffle Mix. They’re perfectly fluffy, so you can feel good about serving them to your family.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Carbonate.
Directions
Pancakes makes 10 to 12 pancakes. 1 cup mix dry measure. 3/4 cup milk liquid measure. 1 tbsp oil + 1 egg. 1. Heat skillet over medium - low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients (as pictured); stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. Waffle Directions: Heat waffle iron, combine 2 cups aunt jemima mix, 1 1/2 cups milk, 2 eggs and 1/2 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4 - 5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes eight 4 inches waffles. No cholesterol pancakes: Substitute 2 egg whites fir each egg and skim milk (fat free) for 2% milk: When prepared with 1 cup mix, 2 egg whites, 1 tablespoon vegetable oil, and 3/4 cup vitamin A & D fortified fat free milk, a serving of pancakes contains 220 calories (45 calories from fat), 5 g total fat (0.5 g saturated fat), 0 mg cholesterol, 810 mg sodium, 180 mg potassium, 37 g total carbohydrate, (1 g dietary fiber, 10 g sugars), and 8 g protein. Alternate Pancake Servings: Pancakes (20-24): Mix (2 cups), Milk (1 1/2 cups), Egg (2), Oil (2 tbsp); Pancakes (30-36): Mix (3 cups), Milk (2 1/4 cups), Egg (3), Oil (3 tbsp). Large batch preparation instructions: Full Box - 5 lbs (about 150 4 inches (2 oz) pancakes or about 62 7 inches (4 oz) waffles: Ingredients (Milk): Measure (2 qts - 3 1/4 cups), Ingredients (Eggs (Fresh or frozen)): Measure (15 (3 cups)), Ingredients (Oil): Measure (1 cup), Ingredients (Pancake Mix): Measure (Full box (5 lb)), Ingredients (Vegetable oil (Waffles only)): Measure (1/2 cup); Small Batch - 1 lb about 30 4 inches (2 oz) pancakes or about 12 7 inches (4 oz) waffles: Ingredients (Milk): Measure (3 cups), Ingredients (Eggs (Fresh or frozen)): Measure (3), Ingredients (Oil): Measure (3 tbsp), Ingredients (Pancake Mix): Measure (3 cups (1 lb)), Ingredients (vegetable oil (waffles only)): Measure (2 tsp). 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place liquid ingredients in mixing bowl. Mix with a wire whip until blended. 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 minutes. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not over mix. Allow batter to set at least 10 minutes before using. 5. For 4 inches pancakes, pour slightly less than 1/4 cup of batter onto a preheated, lightly greased griddle. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Waffle Directions: Preheat waffle iron according to manufacturer's directions. Grease lightly. Place liquid ingredients in mixing bowl. Mix with wire whip until blended. Add mix. Follow the mixing directions for pancakes. Pour 1/2 cups of batter onto hot waffle iron. Bake 2-3 minutes or until steaming stops. 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.
Tastes great with Aunt Jemima Original syrup.
To open press here and pull back.
Warnings
Contains wheat ingredients. May contain traces of milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 600mg26%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 3g
Details
Make any moment memorable when you serve a stack of pancakes made with our Aunt Jemima® Original Pancake & Waffle Mix. They’re perfectly fluffy, so you can feel good about serving them to your family.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Carbonate.
Directions
Pancakes makes 10 to 12 pancakes. 1 cup mix dry measure. 3/4 cup milk liquid measure. 1 tbsp oil + 1 egg. 1. Heat skillet over medium - low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients (as pictured); stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. Waffle Directions: Heat waffle iron, combine 2 cups aunt jemima mix, 1 1/2 cups milk, 2 eggs and 1/2 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4 - 5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes eight 4 inches waffles. No cholesterol pancakes: Substitute 2 egg whites fir each egg and skim milk (fat free) for 2% milk: When prepared with 1 cup mix, 2 egg whites, 1 tablespoon vegetable oil, and 3/4 cup vitamin A & D fortified fat free milk, a serving of pancakes contains 220 calories (45 calories from fat), 5 g total fat (0.5 g saturated fat), 0 mg cholesterol, 810 mg sodium, 180 mg potassium, 37 g total carbohydrate, (1 g dietary fiber, 10 g sugars), and 8 g protein. Alternate Pancake Servings: Pancakes (20-24): Mix (2 cups), Milk (1 1/2 cups), Egg (2), Oil (2 tbsp); Pancakes (30-36): Mix (3 cups), Milk (2 1/4 cups), Egg (3), Oil (3 tbsp). Large batch preparation instructions: Full Box - 5 lbs (about 150 4 inches (2 oz) pancakes or about 62 7 inches (4 oz) waffles: Ingredients (Milk): Measure (2 qts - 3 1/4 cups), Ingredients (Eggs (Fresh or frozen)): Measure (15 (3 cups)), Ingredients (Oil): Measure (1 cup), Ingredients (Pancake Mix): Measure (Full box (5 lb)), Ingredients (Vegetable oil (Waffles only)): Measure (1/2 cup); Small Batch - 1 lb about 30 4 inches (2 oz) pancakes or about 12 7 inches (4 oz) waffles: Ingredients (Milk): Measure (3 cups), Ingredients (Eggs (Fresh or frozen)): Measure (3), Ingredients (Oil): Measure (3 tbsp), Ingredients (Pancake Mix): Measure (3 cups (1 lb)), Ingredients (vegetable oil (waffles only)): Measure (2 tsp). 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place liquid ingredients in mixing bowl. Mix with a wire whip until blended. 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 minutes. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not over mix. Allow batter to set at least 10 minutes before using. 5. For 4 inches pancakes, pour slightly less than 1/4 cup of batter onto a preheated, lightly greased griddle. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Waffle Directions: Preheat waffle iron according to manufacturer's directions. Grease lightly. Place liquid ingredients in mixing bowl. Mix with wire whip until blended. Add mix. Follow the mixing directions for pancakes. Pour 1/2 cups of batter onto hot waffle iron. Bake 2-3 minutes or until steaming stops. 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.
Tastes great with Aunt Jemima Original syrup.
To open press here and pull back.
Warnings
Contains wheat ingredients. May contain traces of milk.
Common questions
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