Complete Wheat Blends Pancake & Waffle Mix

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Hungry Jack Pancake & Waffle Mix, Complete Wheat BlendsENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, POTASSIUM BICARBONATE, CALCIUM CARBONATE, CORN STARCH, IRON, NIACIN, Vitamin B6 , RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, Vitamin B1 2.Basic Recipe: To make 6-8 pancakes, mix 1 cup mix & 3/4 cup water; 12-16 pancakes, 2 cups mix & 1 1/2 cup water, 18-22 pancakes, 3 cups mix & 2 1/4 cups water. Prepare: Skillet or griddle by lightly coating with Crisco Pure Vegetable Oil. Heat skillet over medium-high heat, or electric griddle on 375F. Combine: Pancake mix and water in bowl. Stir just until large lumps disappear. Batter will be slightly lumpy. Pour: Slightly less than 1/4 cup batter for each pancake onto hot griddle. Cook: 1 to 1 1/2 minutes on each side or until golden brown. Waffles: Heat waffle iron. In large bowl, combine 2 cups pancake mix, 1 1/4 cups water, 1/4 cup Crisco oil and 1 egg. Stir until large lumps disappear. Bake in hot waffle iron until steaming stops and waffle is golden brown. Makes 10 (4 x 4 inch) waffles. Perfect Pancake Tips: Griddle or pan is ready when drops of water sizzle and disappear. Pancakes will stick if griddle is too cool or brown too quickly if it is too hot. Combine ingredients into bowl and stir with a wire whisk or spoon until large lumps are gone. Batter will be slightly lumpy. Overmixing will result in thinner pancakes. For thicker pancakes, use a little less water. For thinner pancakes, use a little more water. Pancakes are ready to turn when the bottoms are brown and bubbles on the surface begin to pop. Turning pancakes more than once will result in tougher pancakes.

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