Just add water. Good source of calcium & iron. Carbohydrate Choices: 2 1/2.
To Make Pancakes: 6 or 7 pancakes, 1 cup mix, 3/4 cup cold water; 12 to 14 pancakes, 2 cups mix, 1 1/2 cups cold water; 20 to 22 pancakes, 3 cups mix, 2 1/4 cups cold water. 1. Heat skillet or griddle over medium-high heat or to 375 degrees F. Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) 2. Stir pancake mix and cold water with fork or wire whisk until smooth (batter will be thin). Pour slightly less than 1/4 cup batter onto hot skillet for each pancake (For thicker pancakes, stir in additional mix). 3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. High Altitude (3500-6500 ft): No change. Waffles: 1. Heat waffle maker. 2. Beat 2 cups pancake mix, 1 1/3 cups water or milk, 2 tablespoons vegetable oil and 1 egg with fork or wire whisk until smooth. Pour onto center of greased waffle maker. 3. Bake about 5 minutes or until steaming stops. Remove carefully. 6 (9-inch) waffles. High Altitude (3500-6500 ft): No change. Tips - To Reheat Pancakes: Microwave 1-2 pancakes on high 10 to 20 sec. Or place a single layer on ungreased cookie sheet and cover tightly with foil; heat in 375 degrees F oven about 10 min. To Keep Pancakes Warm: Place on paper towel-lined cookie sheet in 200 degrees F oven. To maintain freshness, store in airtight container.
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Defatted Soy Flour, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Buttermilk, Dextrose, Salt, Whey, Calcium Carbonate, Corn Starch.
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