Blueberry Pancake Mix, Blueberry

Short Description

Fast Shake Blueberry Pancake MixENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, IMITATION BLUEBERRY BITS (DEXTROSE, GELATINIZED YELLOW CORN FLOUR, FULLY HYDROGENATED VEGETABLE OIL [RAPESEED, COTTONSEED, SOYBEAN], VEGETABLE SHORTENING ([CONTAINS ONE OR MORE OF THE FOLLOWING: HYDROGENATED COTTONSEED OIL, SOYBEAN OIL], PROPYLENE GLYCOL MONOESTERS, MONO AND DIGLYCERIDES, SOY LECITHIN), VEGETABLE JUICE [COLOR], NATURAL AND ARTIFICIAL FLAVOR), DEXTROSE, SUGAR, LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA), RELECITHINATED SOY FLOUR, PALM OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CORN SYRUP SOLIDS, SALT, ARTIFICIAL FLAVOR, CELLULOSE GUM, SODIUM CASEINATE, DIPOTASSIUM PHOSPHATE, MONOGLYCERIDES, SODIUM SILICOALUMINATE.Shake dry mix before starting. 1. Add 2/3 cup cold water. If batter is too thick, add slightly more liquid. Or, slowly fill directly from faucet to top of side label; batter consistency may vary with this method. Replace cap tightly. 2. Shake bottle upside down for about 10 seconds, then loosen cap to release pressure. Tighten cap and shake until well mixed (approx. 30 seconds) . 3. Pour batter onto preheated (375 degrees) lightly greased griddle. Turn when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 5 days; more liquid may be needed. Makes: seven (4-inch) pancakes. 1. Add water. 2. Shake. 3. Pour. Makes 7 pancakes. Celebrating 105 years. It's easy! Add 2/3 cup water. Shake & pour onto hot griddle.

Long Description