Salt, Sugar, Citric Acid, Poppy Seeds, Unbromated Wheat Flour, Leavening (Sodium Bicarbonate, Mono-Calcium Phosphate), Lemon Juice Powder (Lemon Solids, Maltodextrin)
(Yields four or five 5 inch pancakes): 1 cup pancake mix; 1 egg; 2/3 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 3 minutes. Lightly grease a large saute pan or griddle with nonstick spray oil. Heat the pan until hot or griddle until 375 degrees F and then 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 3 7 inch waffles): Add 2 tbsp oil (canola or vegetable) to the batter.
Always refer to the actual package for the most accurate information