Krasdale Pancake & Waffle Mix, Buttermilk, Complete

Ingredients

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), SOYBEAN OIL, DEXTROSE, BUTTERMILK, EGG YOLK, SALT, CORN STARCH, EGG WHITE.

Directions

Preparation Instructions: Do not consume/eat raw batter. Pancake Directions: 6-9 Pancakes: 1 cup mix; 2/3 cup water. 12-18 Pancakes: 2 cups mix; 1-1/3 cups water. 18-27 Pancakes: 3 cups mix; 2 cups 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 a wire whisk until large lumps disappear. Over mixing may toughen pancakes; (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. For thicker pancakes use a little less water, for thinner pancakes use a little more water. Waffle directions: (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.