Families have been starting their day with our easy-to-prepare mixes for over a century. No matter which you try, you'll get pancakes with a light and fluffy texture every time!

Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Buttermilk Powder, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness). Contains Milk And Wheat Ingredients.

Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. Handling Hints: Keep batter away from direct heat. Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. Bring refrigerated batter back to room temperature prior to using. Stir batter that has been refrigerated or allowed to stand. Don't mix old batter with fresh batter. Don't add additional liquid to batter which has been stored. To hold, place prepared pancakes in small stacks in pan on steamtable at medium (5-6) setting. For best results, keep covered.

Pancakes: Makes 12 four-inch pancakes. 2 cups dry mix. 1-1/2 cups water. 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water. For thicker pancakes, add less water. 3. Add mix. 4. Hand Mixing: Using a wire whisk, mix just until large lumps disappear. Machine mixing: Using a wire whisk, mix on low speed for 30 seconds. Scrape bowl. Continue mixing on low speed for approximately 30 seconds or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Single Serving Directions (two 4-in pancakes): Use 1/3 cup mix and 1/4 cup water. Large Batch Preparation Instructions: Ingredients: Water (room temperature 70-75 degrees F); Full box-5 lbs about 98. 4 inches (2 oz) pancakes or about 45. 7 inches (4 oz) waffles. 3 qts (6 lbs); Small batch-1 lb: About 21 4 inches (2 oz) pancakes or about 9 7 inches (4 oz) waffles: 2-1/2 cups (1 lb 6 oz). Ingredients: Pancake mix; Full box-5 lbs; small batch-1 lb: 3-1/2 cups (1 lb). Ingredients: Vegetable oil (waffles only); Full box-5 lbs 2-1/2 cups; small batch-1 lb: 1/2 cup. Waffle Directions: 1. Preheat waffle iron according to manufacturer's directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix Follow the mixing directions for pancakes. Portion a 4 oz ladle or a 8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops.

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