Whole Wheat Flour, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Brown Sugar, Sugar, Dried Molasses, Salt, Wheat Germ.
WafflesHeat waffle iron. Combine 11/4 cup Aunt Jemima mix, 11/4 cup milk, 1 egg and 3 Tbsp. oil; stir until large lumps disappear. For best results, allow batter to rest 4–5 minutes before baking. Pour 1/4 cup of batter into lightly greased waffle iron. Bake until steaming stops.Makes Six 4” waffles.Toppings & Add-InsStrawberriesBananasPecansPeachesBlueberriesCinnamonApplesRaspberriesGranolaYogurtChocolate Chips Makes 10 to 12 Pancakes1 Cup Mix Dry Measure1 Cup Milk Liquid Measure1 Tbsp Oil + 1 Egg1. Heat skillet over medium-low heat or electric griddle to 375deg F.2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1–2 minutes to thicken.3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet.TIP: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine.4. Turn when pancakes bubble and bottoms are golden brown.TIP: For soft and fluffy pancakes, avoid turning them more than once.
Always refer to the actual package for the most accurate information