Features & Benefits
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Product Instructions
Cooking Instructions: 4-inch Pancakes: To Make: 8-10 pancakes: 1 cup mix; 3/4 cup milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 1 egg(s); 1 tablespoon oil. 16-20 Pancakes: 2 cups mix; 1 - 1/2 cups milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 2 egg(s); 2 tablespoons oil. 24-30 Pancakes: 3 cups mix; 2 - 1/4 cups milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 3 egg(s); 3 tablespoons oil. Step: 1 Heat nonstick saute pan over medium-high (or electric griddle to 325 degrees F). Pan is ready when drops of water sizzle, then disappear almost immediately. Step 2: Combine all ingredients; stir with wire whisk until large lumps disappear. Step 3: Pour slightly less than 1/4 cup batter for each pancake into pan. Step: 4 Turn pancakes over when bubbles form; cook until golden brown on both sides. Waffles: Makes 5 standard-size waffles. Step 1: Heat waffle iron. Step 2: Combine 2 cups mix, 1-1/2 cups milk, 2 eggs, and 1/3 cup oil in bowl. Stir until large lumps disappear. Allow batter to rest 4-5 minutes before baking. Step 3: Pour desired amount of batter into lightly greased waffle iron; bake until steaming stops and waffles are golden brown.
Serving Instructions
Stir in chopped pecans and maple extract, lemon zest, or vanilla extract for an extra-special treat.
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 milk, eggs, soy, walnuts, and peanuts.
