Rice Flour, Whole Grain Sorghum Flour, Brown Rice Flour (Rice Flour, Stabilized Rice Bran with Germ), Sugar, Soybean Oil, Dextrose, Contains 2% or Less of the Following: Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Food Starch-Modified, Salt, Sodium Stearoyl Lactylate, Propylene Glycol Monoester, Mono-Diglycerides, Egg Whites, Xanthan Gum, Buttermilk, Egg Yolks, Natural and Artificial Flavors (Contains Milk Derivatives).
To Prepare: 13-14 4-inch Pancakes: 1-3/4 cups mix, 1 cup cold water, 1/3 cup milk, 1 egg; 26-28 4-inch Pancakes: Full box mix, 2 cups cold water, 2/3 cup milk, 2 eggs. 1. Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle. 2. Stir pancake mix, water, milk and egg(s) together with a wire whisk. Batter will be slightly lumpy. (Do not overmix. For best results, use batter immediately). Pour slightly less than 1/4 cup batter per pancake onto griddle. 3. Cook pancakes 1-1/2 minutes per side, or until golden brown, turning only once. High Altitude: No adjustment necessary.
Always refer to the actual package for the most accurate information