Enriched Bleach Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Sugar, Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Salt, contains less than 2%: Buttermilk, Sodium Caseinate, Monocalcium Phosphate, Sodium Bicarbonate, Sodium Aluminum Phosphate, Corn Syrup Solids, Mono & Diglycerides.
Pancakes: For 6-7 4-inch pancakes you'll need 1 cup of mix and 3/4 cup of water. For 12-14 4-inch pancakes you'll need 2 cups of mix and 1 1/2 cups of water. For 18-21 40 inch pancakes you'll need 3 cups of mix and 2 1/2 cups of water. Preheat lightly oiled pan or griddle to 375F. Mix Pioneer Complete Buttermilk Pancake & Waffle Mix. Blend well (slightly lumpy batter makes light, fluffy pancakes). Cook pancakes 1 1/2 minutes per side. Turn when bubbles break and edges start to dry (turn only once). Note: For thicker pancakes, use a little less water; for thinner pancakes, use a little more water. Waffles: You'll need 1 3/4 cups Pioneer Complete Buttermilk Pancake & Waffle Mix, 1 1/4 cups of water, 2 Tbsp of oil and 1 egg, beaten. Preheat lightly oiled waffle iron. Combine ingredients and blend well (Batter will be slightly lumpy). Bake in prepared waffle iron. Makes 8 4-inch waffles. Do not sift--fill cup lightly. Helpful Hints: To keep pancakes warm, stack between paper towels and hold in 200F oven. To freeze pancakes, wrap securely in foil or place in air-tight freezer bag. Busy mornings? Cook pancakes ahead of time and freeze. On a microwave-safe plate, microwave on high for 1:00-1:45 and serve. To save leftover batter, freeze in sealed container. Batter will keep up to one week.
Always refer to the actual package for the most accurate information