Hungry jack

Short Description

Hungry Jack Pancake & Waffle Mix, OriginalENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, RICE FLOUR, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, CALCIUM CARBONATE, POTASSIUM BICARBONATE, CORN STARCH, IRON, NIACIN, Vitamin B6 , RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, Vitamin B1 2.Pancakes : Heat skillet over medium-high heat or electric griddle to 375F. Grease lightly with Crisco oil. Combine pancake mix, milk, Crisco oil and egg in bowl. Stir just until large lumps disappear. Better will be slightly lumpy. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes on each side or until golden brown. Waffle : 1. Heat waffle iron. 2. In large bowl, combine 2 cups pancake mix, 1-1/4 cup crisco oil and 2 eggs. 3. Stir until large lumps disappear. 4. Bake in hot waffle iron until steaming stops and waffle is golden brown. Makes 12 (4x4-inch) waffles. For fluffier pancakes use 1-1/2 cups mix, 2 tablespoons Crisco oil, 3/4 cup milk, 2 eggs. Prepare pancake batter according to package to make 8-11 pancakes. Perfect Pancake Tips: Griddle or pan is ready when drops of water sizzle and disappear. Pancakes will stick if griddle is too cool or brown too quickly if it is too hot. Combine ingredients into bowl and stir with a whisk or spoon just until large lumps are gone. Batter will be slightly lumpy. Overmixing will result in thinner pancakes. For thicker pancakes, use a little less water. For thinner pancakes, use a little more water. Pancakes are ready to turn when the bottoms are brown and bubbles on the surface begin to pop. Turning pancakes more than once will result in tougher pancakes.

Long Description