Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Defatted Soy Flour, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt, Buttermilk, DATEM Contains: Wheat, Soyabeans, Milk, Corn

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Defatted Soy Flour, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt, Buttermilk, DATEM Contains: Wheat, Soyabeans, Milk, Corn

Directions for use: Pancakes: To Make: 6 or 7 Pancakes, Mix: 1 cup, Cold Water: 3/4 cup; To Make: 12 or 14 Pancakes, Mix: 2 cups, Cold Water: 1-1/2 cup; To Make: 20 or 22 Pancakes, Mix: 3 cup, Cold Water: 2-1/4 cups. 1. Heat skillet or griddle over medium-high heat or to 375 degree F. Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) 2. Stir Pancake Mix and cold water with fork or wire whisk until smooth (batter will be thin).(for thicker pancakes, stir in additional mix.) Pour slightly less than 1/4 cup batter onto hot skillet for each pancake. 3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. High altitude (3500-6500 ft): No change. Waffles: 1. Heat waffle maker. 2. Beat 2 cups Pancake Mix, 1 1/3 cups water or milk and 2 tablespoons vegetable oil with fork or wire whisk until smooth. Pour onto center of greased waffle maker. 3. Bake about 5 minutes or until steaming stops. Remove carefully. 6 (9-inch) waffles. To Reheat Pancakes: Microwave 1-2 pancakes on high 10 to 20 sec. Or place in single layer on ungreased cookie sheet and cover tightly with foil; heat in 375 degree F oven about 10 min. To Keep Pancakes Warm: Place on paper towel-lined cookie sheet in 200 degree F oven. Do not eat raw pancake batter. Try these stir-in ideas! Stir one of the following into pancake or waffle batter for each 2 cups of mix used: Blueberry - 1/2 cup fresh or frozen blueberries. Chocolate Chip - 1/2 cup mini chocolate chips. Apple Cinnamon - 1/2 cup finely chopped peeled apple and 1/2 teaspoon cinnamon. Banana Walnut - 1/2 cup thinly sliced banana and 2 tablespoons chopped walnuts. To maintain freshness, store in airtight container. To open lift this tab. Storage recommendation: To maintain freshness, store in airtight container.

Directions for use: Pancakes: To Make: 6 or 7 Pancakes, Mix: 1 cup, Cold Water: 3/4 cup; To Make: 12 or 14 Pancakes, Mix: 2 cups, Cold Water: 1-1/2 cup; To Make: 20 or 22 Pancakes, Mix: 3 cup, Cold Water: 2-1/4 cups. 1. Heat skillet or griddle over medium-high heat or to 375 degree F. Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) 2. Stir Pancake Mix and cold water with fork or wire whisk until smooth (batter will be thin).(for thicker pancakes, stir in additional mix.) Pour slightly less than 1/4 cup batter onto hot skillet for each pancake. 3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. High altitude (3500-6500 ft): No change. Waffles: 1. Heat waffle maker. 2. Beat 2 cups Pancake Mix, 1 1/3 cups water or milk and 2 tablespoons vegetable oil with fork or wire whisk until smooth. Pour onto center of greased waffle maker. 3. Bake about 5 minutes or until steaming stops. Remove carefully. 6 (9-inch) waffles. To Reheat Pancakes: Microwave 1-2 pancakes on high 10 to 20 sec. Or place in single layer on ungreased cookie sheet and cover tightly with foil; heat in 375 degree F oven about 10 min. To Keep Pancakes Warm: Place on paper towel-lined cookie sheet in 200 degree F oven. Do not eat raw pancake batter. Try these stir-in ideas! Stir one of the following into pancake or waffle batter for each 2 cups of mix used: Blueberry - 1/2 cup fresh or frozen blueberries. Chocolate Chip - 1/2 cup mini chocolate chips. Apple Cinnamon - 1/2 cup finely chopped peeled apple and 1/2 teaspoon cinnamon. Banana Walnut - 1/2 cup thinly sliced banana and 2 tablespoons chopped walnuts. To maintain freshness, store in airtight container. To open lift this tab. Storage recommendation: To maintain freshness, store in airtight container.