Hy-Vee 

Hy-Vee Complete Pancake & Waffle Mix 5.5 oz

NET WT 5.5 OZ (156 g)
075450054293
Bioengineered
About this Product
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GMO Disclosures
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Product Instructions
Bake: For Pancakes: 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 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2.Combine mix and 1 cup 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. Bake: For Waffles: 1. Heat waffle iron. 2. Combine mix, 3/4 cup water and 2 tablespoons oil in bowl. 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. Just add water for pancakes. Do not consume/eat raw batter.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Eggs
  • Wheat
  • Contains: wheat, egg.
Sustainability

140

Calories

0

Sat Fat (g)

470

Sodium (mg)

5

Total Sugars (g)


  • Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Contains 2% or Less of Each of the Following: Soybean Oil, Salt, Egg Yolk, Natural and Artificial Flavor, Calcium Carbonate, Cornstarch, Xanthan Gum, Egg White, Sodium Lauryl Sulfate.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.