Salt, Potato Starch, Rice Flour, Corn Starch, Spices, Tapioca Starch, Powdered Sugar, Brownulated Sugar, Leavening (Sodium Bicarbonate, Mono-Calcium Phosphate), Navy Bean Flour
Mixing: (Yields three or four 5 inch pancakes). 1 cup pancake mix; 1 egg; 1/2 cup water. In a small bowl, blend Kerbey Pancake Mix, water and egg with a wire whisk until it is free of lumps. Let batter sit for 5 minutes. Lightly grease a large saute pan or griddle with nonstick spray oil. Heat the pan to medium heat or griddle until 350 degrees F than spoon out 1/4 cup batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Flip the pancakes over and cook for another minute or two. Serve immediately or transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served. For Waffles: (Yields two 7 inch waffles). Add 2 tbsp oil (canola or vegetable) to the batter and let rest for 5 minutes. For more recipes and information please visit our website: www.kerbeylanecafe.com.
Always refer to the actual package for the most accurate information