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, Egg Yolk with Sodium Silicoaluminate, Egg White, DATEM.
1. Add 2/3 cup 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. Refrigerate batter up to 3 days. Do not eat raw pancake batter.
Always refer to the actual package for the most accurate information