Betty Crocker Bisquick Shake 'n Pour Buttermilk Pancake Mix

Details

Enjoy breakfast time made easier with the help of Betty Crocker Bisquick Shake 'n Pour Buttermilk Pancake Mix. Just follow the simple steps on the back of the bottle to create irresistibly fluffy buttermilk pancakes in minutes. It's as easy as adding water, shaking the container, and pouring the pancake batter onto a hot greased skillet. With this one container, you can craft 12 to 15 standard size pancakes as part of a quick breakfast or brunch. Or make mornings even more fun by cooking mini pancakes. Your family can customize their buttermilk pancakes to taste with pancake syrup, whipped cream, chocolate syrup, butter, fruit, breakfast sausage crumbles, or whatever pancake toppings you dream up. When you add Bisquick Shake 'n Pour Buttermilk Pancake Mix to your pantry staples, the delicious possibilities are endless.

• PANCAKE MIX: Make fluffy, mouthwatering buttermilk pancakes a part of breakfast, brunch, and beyond; It's the perfect pantry staple

• JUST SHAKE AND POUR: Add water, shake, and pour onto a hot griddle to start crafting pancakes; No hassles, no mess

• TASTY OPTIONS: With this one container, you can create 12 to 15 standard size pancakes; Or make mornings even more fun by crafting mini pancakes

• CUSTOMIZE WITH TOPPINGS: Add pancake toppings like syrup, whipped cream, chocolate chips, butter, fruit, breakfast sausage crumbles, or whatever you dream up

• CONTAINS: One 10.6 oz container of Betty Crocker Bisquick Shake 'n Pour Buttermilk Pancake Mix; About 5 servings

Ingredients

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, DEFATTED SOY FLOUR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), PALM OIL, DEXTROSE, BUTTERMILK, SALT, DATEM

Directions

1. Add 1-1/2 cups cool water to container; replace lid tightly. 2. Turn bottle upside down; tap lid. Shake container hard for 30 seconds. Loosen any remaining mix; shake again. 3. Pour batter onto hot greased skillet (If batter is too thick, add up to 1 Tbsp cool water. High Altitude (3500-6500 ft): No change). Do not eat raw pancake batter.

Refrigerate batter up to 3 days.