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Hodgson Mill Whole Wheat Buttermilk Pancake Mix

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Product Description

Premium quality. Since 1882. Whole grain. No trans fat. Good source of fiber. Cholesterol free. All natural. Stone ground. Hodgson Mill has been producing fine foods from grain for over 100 years. Our pancake mixes are whole grain, stone ground, without artificial preservatives or synthetic additives - they're better that way. Hodgson Mill believes in quality. We promise you a wholesome, delicious and satisfying product. Look for the entire line of Hodgson Mill naturally wholesome and healthful food products in the flour, corn meal, cereal, pasta and baking mix sections of your grocery store.

Preparation Instructions

6-8 Pancakes (4 inch about 10 cm): 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 Pancakes (4 inch about 10 cm): 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 Pancakes (4 inch about 10 cm): 3 cups pancake mix; 2 cups milk; 2 eggs; 4 tbsp. oil. Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. Mix just until blended. Let stand for 5 minutes. For thinner pancakes use more milk, for thicker pancakes use less milk. Pancakes: Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Waffles: 2 Large Waffles: 1-1/2 cup pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. Pour into preheated waffle iron, bake 4-5 min. Serve hot. Top with your favorite syrup, fresh fruit, honey, molasses, jams or jellies. Helpful Hints: To Keep Warm: Place in a single layer on an ungreased cookie sheet and cover with foil. Put in a warm oven (250 degrees F) to keep approximately 10 minutes. To Freeze: Wrap in foil or freezer bags removing as much air as possible. Freeze. To Reheat in Oven: Preheat oven to 375 degrees F. Place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. Bake 8 to 10 minutes. To Reheat in Microwave: Remove frozen pancakes from freezer wrap. Stack 3 high on microwave-safe plate. Leave uncovered and microwave on high 1 minute or until hot. Variations: Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or smaller recipes. Apple Pancakes: Decrease milk to 1/3 cup and stir 1 cup applesauce into batter. Blueberry Pancakes: Fold 1/2 cup blueberries into batter. Cheese Pancakes: Stir 1 cup shredded cheddar cheese into batter. Ham Pancakes: Stir 1/2 cup chopped cooked ham into batter. Nut Pancakes: Stir 1/2 cup chopped nuts into batter.

Ingredients Stone Ground Whole Grain Wheat Flour, Stone Ground Whole Grain Yellow Corn Meal, Buttermilk, Dextrose, Leavening (Monocalcium Phosphate, Baking Soda), Salt.

Specification
Name Value
Quantity 1
Size (oz.) 32
Type Pancake
Height 8.50
Width 2.65
Depth 6.15
Weight 2.175
Safety Warning
Contains milk, wheat. Produced in a peanut/tree nut free facility.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Nutrition Facts
  • Whole Wheat Buttermilk Pancake Mix

    Serving Size   0.33 cup dry(40g)
    Serving Per Container about 23 (dry mix)

    Amount Per Serving
    Calories 130
    Calories from Fat 10
    %DV
    Total Fat 1g 2%
    Saturated Fat 0g 0%
    Trans Fat 0g
    Cholesterol 0mg 0%
    Sodium 320mg 13%
    Total Carbohydrate 28g 9%
    Dietary Fiber 4g 16%
    Sugars 2g
    Protein 4g
    Vitamin A 0% Vitamin C 0%
    Calcium 2% Iron 8%
  • Whole Wheat Buttermilk Pancake Mix

    Serving Size   0.00(40g)
    Serving Per Container  (prepared)

    Amount Per Serving
    Calories 240
    Calories from Fat 90
    %DV
    Total Fat 10g 15%
    Saturated Fat 2g 10%
    Cholesterol 85mg 28%
    Sodium 380mg 16%
    Total Carbohydrate 31g 10%
    Dietary Fiber 0 16%
    Sugars 5g
    Protein 9g
    Vitamin A 4% Vitamin C 0%
    Calcium 10% Iron 10%

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