Whole Wheat Flour, Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.
What You Need: milk; eggs; oil. Pancake Directions: Serving Size Chart: 10-12 Pancakes: 1 cup mix; 3/4 cup milk; 1 egg; 1 tbsp oil. 20-24 Pancakes: 2 cups mix; 1-1/2 cups milk; 2 eggs; 2 tbsp oil. 30-36 Pancakes: 3 cups mix; 2-1/4 cup milk; 3 egg; 3 tbsp oil. For thicker pancakes use a little less milk; for thinner pancakes use a little more milk. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when small drops of water sizzle, then evaporate. 2. Combine all ingredients; stir just until large lumps disappear. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased griddle. Turn when pancakes bubble and bottoms are golden brown. Waffle Directions: Preheat waffle iron. 2. Combine the following ingredients: 2 cups mix, 1-1/2 cups 2% milk, 2 eggs, 1/3 cup oil. For best results, allow batter to set 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. 4. Bake until steaming stops.
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