Food Club 

Food Club Complete Buttermilk Pancake & Waffle Mix 32 oz

NET WT 32 OZ (2 LB) 907g
036800818705
Bioengineered
About this Product
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GMO Disclosures
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Product Instructions
Mix it up! Make the most important meal of the day simply delightful with food club buttermilk complete pancake & waffle mix! Just add water! Preparation Instructions: Pancake Direction: Pancakes; Mix; Water: 6 to 9; 1 cup; 2/3 cup. 12 to 18; 2 cups; 1-1/3 cups. 18 to 27; 3 cups; 2 cups. 1 Heat: 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 Mix: 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: Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4 Turn: Turn when pancakes bubble and bottoms are golden brown. Do not consume / eat raw batter. Waffle Direction: 1. Heat waffle iron. 2. Combine the following ingredients: 2 cups mix, 1-1/3 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.
General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.

  • Eggs
  • Milk
  • Wheat
  • Walnuts
  • Peanuts
  • Soy
  • Contains: wheat, milk, egg. Manufactured on shared equipment with products containing soy, walnuts and peanuts.
Sustainability

220

Calories

0

Sat Fat (g)

620

Sodium (mg)

8

Total Sugars (g)


  • Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Soybean Oil, Dextrose, Buttermilk, Egg Yolk, Salt, Corn Starch, Egg White.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.

  • Walnuts