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.
Heat waffle iron. Combine 11/4 cups 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.Add-Ins 1/4 cup chopped pecans, 1/4 cup fresh or frozen (thawed & drained) blueberries, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/4 cup applesauce, or 1/4–1/2 tsp cinnamon. Pancakes1. Heat skillet over medium-low heat or electric griddle to 375degF.2. Combine all ingredients (1 cup mix, 1 cup milk, 1 tbsp. oil, + 1 egg) 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 gold brown.Tip: For soft and fluffy pancakes, avoid turning them more than once.Makes 10 to 12 pancakes.
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