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Product Instructions
For Pancakes: Pancakes: 6 to 9; 1 cup mix; 2/3 cup water. Pancakes: 12 to 18; 2 cups mix; 1-1/3 cups water. Pancakes: 18 to 27; 3 cups mix; 2 cups water. 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 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 the following ingredients: 2 cups mix; 1-1/3 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.
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Contains: wheat, milk, egg.
