Features & Benefits
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Product Instructions
For Pancakes: 10 to 12 pancakes; 1 cup mix; 3/4 cup milk; 1 egg; 1 tbsp oil. 20 to 24 pancakes; 2 cups milk; 1-1/2 cups milk; 2 eggs; 2 tbsp oil. 30 to 36 pancakes; 3 cups mix; 2-1/4 cups milk; 3 eggs; 3 tbsp oil. For thicker pancakes use a little less milk; for thinner pancakes use a little more milk. 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 mix, milk, eggs and oil 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.
Do not consume/eat raw batter.
For Waffles: 1. Heat waffle iron. 2. Combine the following ingredients: 2 cups mix; 1-1/2 cups Hy-Vee 2% milk; 2 Hy-Vee eggs; 1/3 cup Hy-Vee vegetable oil. 3. For best results, let batter set 4 to 5 minutes before baking. 4. Pour desired amount of batter into lightly greased waffle iron. 5. Bake until steaming stops. Makes about 6 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.
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Tree Nuts
Shared Facility
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Contains: wheat. Manufactured on shared equipment with products containing soy, milk, egg, walnuts and peanuts.
