Aunt Jemima Whole Wheat Pancake & Waffle Mix 35 Ounce Box

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Aunt Jemima Whole Wheat Pancake & Waffle Mix 35 Ounce BoxWhole Wheat Flour, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Brown Sugar, Sugar, Dried Molasses, Salt, Wheat Germ.Waffles: Heat waffle iron. Combine 1 1/4 cups Aunt Jemima mix, 1 1/4 cups milk, 1 egg and 3 tbsp oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour 1/4 cup of batter into lightly greased waffle iron. Bake until steaming stops. Makes six 4 waffles. Add-ins: 1/4 cup chopped pecans. 1/4 cup fresh or frozen (thawed & drained) blueberries. 1/2 tsp cinnamon. 2 tbsp brown sugar. 1/4 cup applesauce. 1/2 tsp cinnamon. Makes 10 to 12 pancakes. 1 cup mix dry measure. 1 cup milk liquid measure. 1 tbsp oil + 1 egg. 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. Aunt Jemima Whole Wheat Blend Pancake & Waffle Mix. Since 1889. No artificial colors or flavors. 15g whole grain per serving. Tastes great with Aunt Jemima original. Per serving: 120 calories. 0g sat fat, 0% DV. 620mg sodium, 26% DV. 4g sugars. 3g fiber, 10% DV. iron 15% DV. *See nutrition information for sodium content.

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