Features & Benefits
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Product Instructions
Pancake Directions: To Make: 6 to 7: 1 cup mix; 3/4 cups water. 12 to 14: 2 cups mix; 1-1/2 cups water. 18 to 21: 3 cups mix; 2-1/4 cups water. For thicker pancakes use a little less water, for thinner pancakes use a little more water. 1. Preheat lightly greased griddle to 375 degrees F. Griddle is ready when small drops of water sizzle then disappear. 2. Place mix and water in bowl. Stir until lumps break up. 3. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle. Turn pancakes when edges look cooked. Turn only once.
Do not consume/eat raw batter.
For Waffles: To Make: Eight 4 Inch Waffles: 2 cups mix; 1-1/2 cups water; 2 tbsp cooking oil. 1. Preheat waffle iron. 2. Pour desired amount of batter into lightly greased waffle iron. 3. Bake until steaming stops.
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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Tree Nuts
Shared Facility
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Contains: wheat, soy, egg, milk. Manufactured on shared equipment with products containing walnuts and peanuts.
