Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk Powder, Calcium Carbonate. Contains: Milk, Wheat

Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk Powder, Calcium Carbonate. Contains: Milk, Wheat

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 potential bacteria in the flour. do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. waffles: heat waffle iron. combine 1 cup pearl milling company mix, 3/4 cup milk, 1 egg and 2 tbsp oil; stir until large lumps disappear. for best results, allow batter to rest 4-5 minutes before baking. pour 1/4 cup of batter into lightly greased waffle iron. bake until steaming stops. makes six 4 waffles. pancakes makes 8 four-inch pancakes. 1 cup dry mix, 3/4 cup milk, 1 tbsp oil, 1 egg. 1. heat skillet over medium-low heat or electric griddle to 375 degrees f. 2. combine all ingredients and stir until large lumps disappear (do not beat or over-mix). let stand 1-2 minutes to thicken. 3. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. tip: for golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. cook for 90 seconds on first side. turn, and cook for another 60 seconds. tip: for soft and fluffy pancakes, avoid turning them more than once. single serving directions (two 4-in pancakes): use 1/4 cup mix, 3 tbsp milk, 1 egg white, 1/2 tsp oil. to open lift tab and pull. to close tuck red tab in.

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 potential bacteria in the flour. do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. waffles: heat waffle iron. combine 1 cup pearl milling company mix, 3/4 cup milk, 1 egg and 2 tbsp oil; stir until large lumps disappear. for best results, allow batter to rest 4-5 minutes before baking. pour 1/4 cup of batter into lightly greased waffle iron. bake until steaming stops. makes six 4 waffles. pancakes makes 8 four-inch pancakes. 1 cup dry mix, 3/4 cup milk, 1 tbsp oil, 1 egg. 1. heat skillet over medium-low heat or electric griddle to 375 degrees f. 2. combine all ingredients and stir until large lumps disappear (do not beat or over-mix). let stand 1-2 minutes to thicken. 3. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. tip: for golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. cook for 90 seconds on first side. turn, and cook for another 60 seconds. tip: for soft and fluffy pancakes, avoid turning them more than once. single serving directions (two 4-in pancakes): use 1/4 cup mix, 3 tbsp milk, 1 egg white, 1/2 tsp oil. to open lift tab and pull. to close tuck red tab in.