Features & Benefits
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Product Instructions
Preparation Instructions: Pancake Direction: 5 to 7 pancakes; 1 cup mix; 3/4 cup water. 12 to 14 pancakes; 2 cups mix; 1-1/2 cup water. 18 to 20 pancakes; 3 cups mix; 2-1/4 cup 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 (for thicker pancakes use a little less water; for thinner pancakes use a little more water). 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. Bake: Waffle Direction: 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 to 5 minutes before baking. 4. Pour desired amount of batter into. Lightly greased waffle iron. Bake until steaming, stops.
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, egg. Manufactured on shared equipment with products containing soy, milk, pecans and peanuts.
