Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Dried Buttermilk, Partially Hydrogenated Soybean Oil, Salt, Wheat Gluten, Calcium Carbonate, Corn Syrup Solids, Sodium Caseinate, Mono and Diglycerides, Lactic Acid.
Makes 12 to 18 pancakes. 2 cups mix, dry measure; 1-1/2 cups water, liquid measure. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees 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. To Open: Lift tab and pull. To Close: Tuck red tab in. Waffles: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1-1/2 cups water and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes twelve 4 inch waffles.
Always refer to the actual package for the most accurate information