Features & Benefits
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Product Instructions
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.
Do not consume/eat raw batter.
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.
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.
