Item: Blueberry Pancake Mix
Size: 28 oz
Directions: To make 6-9 pancakes: 1 cup mix; 2/3 cup water. To make 12-18 pancakes: 2 cups mix;
1-1/3 cups water. To make 18-27 pancakes: 3 cups mix; 2 cups water. For thicker pancakes,
use a little less water, for thinner pancakes use more water. 1. Heat skillet over
medium-low heat or electric griddle to 375°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. Overmixing 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 waffles: 1. Heat waffle
iron. 2. Combine the following ingredients: 2 cups mix; 1-1/4 cups cold water; 2
tbsp oil. 3. Stir until large lumps disappear. 4. Pour desired amount of batter into
lightly greased waffle iron. Bake until steaming stops, about 5 minutes, or until
golden brown. Makes four 7" waffles.
Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour,
Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic), Sugar, Dextrose, Leavening
(Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Partially Hydrogenated
Vegetable Shortening (Contains Soybean Oil and Cottonseed Oil) with Emulsifier (Mono-
and Diglycerides), Salt, Egg Yolk, Natural and Artificial Flavor, Degermed Yellow
Corn Meal, Calcium Carbonate, Corn Starch, Xanthan Gum, Egg White, Citric Acid, Malt
Extract, Color (Red 40 Lake, Blue 2 Lake), Vitamin C (Sodium Ascorbate, Ascorbic
Acid), Iron (Ferrous Fumarate), Vitamin A (Palmitate), Niacin (Niacinamide), Vitamin
B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride),
Vitamin D (Cholecalciferol), Folic Acid.
UPC 12: 041250073352
Number of scans:
Last modified: Tuesday, 10-Aug-2010 12:08 AM ET
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