Buttermilk Pancake Mix

Short Description

Pancake Mix - ButtermilkEnriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil with Emulsifier (Soy Lecithin, Mono- and Diglycerides), Contains 2% or Less of the Following: Sodium Bicarbonate, Salt, Egg Whites, Defatted Soy Flour, Dextrose, Sodium Aluminum Phosphate, Monocalcium Phosphate, Buttermilk Solids, Nonfat Milk, Tricalcium Phosphate, Whey Solids, Aluminum Sulfate, Xanthan Gum.Loosen lid after shaking. Refrigerate batter up to 3 days after opening. Preparation: Shake dry mix before starting. 1. Add 1-1/2 cups cool water. If batter is too thick, add slightly more liquid. Replace lid tightly. 2. Shake bottle upside-down for about 10 seconds, then loosen lid to release pressure. Tighten lid and shake until well mixed (approximately 30 seconds) . 3. Pour batter onto preheated (375 degree F) lightly greased griddle. Turn when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 3 days, more liquid may be needed.

Long Description