Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
See nutrition information for sodium content.
Per 1/3 Cup Dry: 140 calories; 0 g sat fat (0% DV); 470 mg sodium (20% DV); 5 g total sugars.
No Artificial Preservatives
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Just add water for pancakes. Pancake Directions: Do not eat/consume raw batter. Thicker pancakes use a little less water; thinner pancakes use a little more water. 5-7 Pancakes: 1 cup mix; 3/4 cup water. 12-14 Pancakes: 2 cups mix; 1-1/2 cups water. 18-20 Pancakes: 3 cups mix; 2-1/4 cups 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 water in a 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.
Waffle Directions: 1. Heat waffle iron. 2. Combine the following ingredients: 2 cups mix; 1-1/2 cups water; 1/3 cup oil. 3. Stir until large lumps disappear. Allow batter to rest 4-5 minutes before baking. 4. Pour desired amount of batter into lightly grease waffle iron. Bake until steaming stops, or until golden brown.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
