Salt, Dextrose, Whole Wheat Flour, Leavening (Monocalcium Phosphate, Baking Soda), Whole Grain Buckwheat Flour
6-8 Pancakes: 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 Pancakes (Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or smaller recipes.): 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 Pancakes: 3 cups pancake mix; 2 cups milk; 2 egg; 4 tbsp. Waffles: Pour into preheated waffle iron. Bake 4-5 min. Makes 2 large waffles. 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. Mix just until blended. Let stand for 5 minutes. Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Serve hot. Top with your favorite syrup, honey, molasses, jams or jellies. For thinner pancakes use more milk, for thicker pancakes use less milk. Helpful Hints: To Keep Warm: Place a single layer of an ungreased cookie sheet and cover with foil. Put in a warm oven (250 degrees F) to keep approximately 10 minutes. To Freeze: Wrap in foil or freezer bags removing as much air as possible. Freeze. To Reheat in Oven: Preheat oven to 375 degrees F. Place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. Bake 8 to 10 minutes. To Reheat in Microwave: Remove frozen pancakes from freezer wrap. Stack 3 high on microwave-safe plate. Leave uncovered and microwave on high 1-1/4 to 1-1/2 mins. or until hot. Pancakes Variations: Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or small recipes. Blueberry Pancake: Fold 1/2 cup blueberries into batter. Cheese Pancakes: Stir 1 cup shredded cheddar cheese into batter. Nut Pancakes: Stir 1/2 cup chopped nuts into batter. Ham Pancakes: Stir 1/2 cup chopped cooked him into batter. Apple Pancakes: Decrease milk to 1/3 cup and stir 1 cup applesauce into batter.
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