Light & Fluffy Buttermilk Pancake Mix

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Krusteaz Pancake Mix ButtermilkRice Flour, Whole Grain Sorghum Flour, Sugar, Brown Rice Flour (rice Flour, Stabilized Rice Bran With Germ), Soybean Oil, Dextrose, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Food Starch-modified, Salt, Tapioca Starch, Xanthan Gum, Buttermilk, Natural Flavors (contains Milk Derivatives)Krusteaz Pancake Mix Buttermilk. New look. Same great taste. A family tradition since 1932. Gluten free. Light & fluffy just add water, milk & egg. 180 calories. 0. 5g sat fat, 3% DV. 540mg sodium, 23% DV. 9g sugars. Per 1/3 cup mix as packaged. Certified GF, Gluten-Free. Net wt 16 oz (1 lb) (453g). Directions 4-inch pancakes - mix - cold water - milk - egg (s). 13-14 - 1 3/4 cups - 1 cup - 1/3 cup - 1g. 26-28 - full box - 2 cups - 2/3 cup - 2. Tip:For blueberry pancakes, add 1/2 cup fresh or frozen blueberries to pancake batter. 1. Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle. 2. Whisk pancake mix, water, milk and egg(s) until smooth. Batter will be slightly lumpy. Do not over-mix. Pour slightly less than 1/4 cup batter per pancake onto griddle. 3. Cook until golden. Cook pancakes 1 1/2 minutes per side, or until golden brown, turning only once. High altitude: No adjustment necessary. Easy gluten free buttermilk waffles. 1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix. 1 cup cold water. 1/3 cup milk. 1 Tbsp vegetable oil2 egg whites. Blend all ingredients together. Batter will be slightly lumpy. Pour batter onto lightly greased and preheated waffle iron. Cook waffles until steaming stops or until golden brown. Warnings Contains: milk. May contain eggs and soy.

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