Buttermilk Pancakes, Buttermilk

Short Description

Food Club Pancakes, Buttermilk 12 CtENRICHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEY, WATER, SUGAR, BUTTERMILK, SOY OIL, DEXTROSE, BAKING POWDER, WHOLE EGGS, SALT, SOY LECITHIN.Keep frozen until ready to serve. Do not refreeze thawed product. For best results, prepare in a microwave. Re-heating should be supervised. , Microwave oven: 1. remove desired number of pancakes from plastic wrap and place on a microwave-safe plate. 2. microwave on high until warm. For 1 pancake--40 seconds; for 2 pancakes--60 seconds; for 3 pancakes-- 70 seconds. Note: individual ovens may vary, these are guidelines only. (Overheating can cause pancakes to toughen) . , Toaster: 1. set toaster on light/low setting. 2. remove plastic wrap from pancakes. 3. place 1 pancake in each toaster slot. 4. toast for 1 or 2 toaster cycles or until warm. , Conventional oven/toaster oven: 1. pre-heat oven to 375 f (190 c). 2. remove plastic wrap from pancakes. 3. place pancakes in a single layer on an ungreased baking sheet or oven wire rack; cover tightly with foil. 4. bake for 2 1/2 to 3 minutes or until pancakes are warm.

Long Description