Food Club 

Food Club Buttermilk Pancake & Waffle Mix 32 oz

NET WT 32 OZ (2 LB) 907g
036800815124
Bioengineered
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

No preservatives.

Preservative Free

Certifications

SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.

GMO Disclosures
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Product Instructions
Preparation Instruction: Pancake Direction: Pancakes: 5 to 7: 1 cup mix; 3/4 cup 2% milk; 1 egg; 1 tbsp oil. 11 to 12: 2 cups mix; 1-1/2 cups 2% milk; 2 egg; 2 tbsp oil. 17 to 18: 3 cups mix; 2-1/4 cups 2% milk; 2 egg; 2 tbsp oil. 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 egg, milk and oil in a bowl. Stir to blend. Add mix; blend with wire whisk until nearly smooth. (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.

Waffle Directions: 1. Heat waffle iron. 2. Combine ingredients as directed for pancakes. 3. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops.

Do not consume/eat raw batter.

General Information

Product Allergens

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

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

160

Calories

0

Sat Fat (g)

680

Sodium (mg)

2

Total Sugars (g)


As Prepared

270

Calories

2

Sat Fat (g)

760

Sodium (mg)

5

Total Sugars (g)


  • Enriched Flour
    • Wheat Flour
    • Niacin
    • Iron
    • Thiamine Mononitrate
    • Riboflavin
    • Folic Acid
  • Yellow Corn Flour
  • Leavening
    • Monocalcium Phosphate
    • Baking Soda
  • Dextrose
  • Modified Corn Starch
  • Salt
  • Contains 2% or Less of:
    • Rye Flour
    • Buttermilk
    • Niacin
    • Iron (Ferrous Sulfate)
    • Thiamine Mononitrate
    • Riboflavin
    • Folic Acid

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

  • Pecans