Enriched Bleached 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.
6-7 4-Inch Pancakes: 1 cup mix; 3/4 cup water. 12-14 4-Inch Pancakes: 2 cups mix; 1-1/2 cups water. 18-21 4-Inch Pancakes: 3 cups mix; 2-1/4 cups water. Pancakes Recipe: Preheat lightly oiled pan or griddle to 375 degrees F. Mix water and Pioneer Complete Buttermilk Pancake Mix, blend well (somewhat lumpy batter makes light, fluffy pancakes). Cook about 1-1/2 minutes on each side. Turn when bubbles break and edges start to dry (turn pancakes only once). Note: For thicker pancakes, use a little less water; for thinner pancakes, use a little more water. Waffles Recipe: 1 egg, beaten; 1-1/4 cups water; 2 Tbl. oil; 1-3/4 cups Pioneer Complete Buttermilk Pancake Mix. Preheat lightly oiled waffle iron. Combine egg, water, oil and Complete Pancake Mix, blend. Batter will be slightly lumpy. Bake in prepared waffle iron. Yield: 8 4-inch waffles. Do not sift - fill cup lightly. Preheat oven before baking. Helpful Hints: To Keep Pancakes Warm: Stack between folded paper towels and place in warm o
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