About this Product
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Features And Benefits
- Per 1/3 Cup Dry Mix: 140 calories; 0 g sat fat (0% DV); 470 mg sodium (20% DV); 5 g total sugars.
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For Pancakes: Pancakes: 5 to 7; 12 to 14; 18 to 20. Mix: 1 cup; 2 cups; 3 cups. Water: 3/4 cup; 1-1/2 cups; 2-1/4 cups. For thicker pancakes use a little less water: for thinner pancakes use a little more water. 1. Heat skillet over medium-low heat or electric griddle to 375°F. Skillet is ready when drops of water sizzle. then disappear almost immediately. 2. Combine mix and water in bowl. Stir with wire whisk until large lumps disappear. Over-mixing may toughen pancakes. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubble and bottoms are golden brown. For Waffles: 1. Heat waffle iron. 2. Combine the following ingredients 2 cups mix 1-1/2 cups water 1/3 cup Hy-Vee vegetable oil 3. Stir until large lumps disappear, let batter rest 4 to 5 minutes before baking. 4. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes four 7-inch waffles. Do not consume/eat raw batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.