Salt, Citric Acid, Potato Starch, Rice Flour, Corn Starch, Cinnamon, Tapioca Starch, Powdered Sugar, Natural Apple Flavor, Brownulated Sugar, Leavening (Sodium Bicarbonate, Mono-Calcium Phosphate), Navy Bean Flour
Yields three or four 5 inch pancakes: 1 cup pancake mix; 1 egg; 1/2 cup water + 2 tbsp 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 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.
Always refer to the actual package for the most accurate information