Ingredients: INGREDIENTS: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), SUGAR, BUTTERMILK POWDER, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE MONOHYDRATE), . CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: DEXTROSE, PALM OIL, SALT, EGGS, CALCIUM CARBONATE, RECONSTITUTED NONFAT DRY MILK, MALTODEXTRIN, NATURAL AND ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES. Contains: WHEAT, MILK, EGGS

Ingredients: INGREDIENTS: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), SUGAR, BUTTERMILK POWDER, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE MONOHYDRATE), . CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: DEXTROSE, PALM OIL, SALT, EGGS, CALCIUM CARBONATE, RECONSTITUTED NONFAT DRY MILK, MALTODEXTRIN, NATURAL AND ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES. Contains: WHEAT, MILK, EGGS

Usage of instructions:use pam no-stick cooking spray to help those light & fluffy pancakes get from your pan to your plate in perfect condition! - directions: use pam no-stick cooking spray to help those light & fluffy pancakes get from your pan to your plate in perfect condition! pancakes: spray large nonstick skillet or electric griddle with pam cooking spray and heat over medium heat (350 degrees f). stir together pancake mix and water in large bowl until large lumps disappear. for thicker pancakes, add a little more mix. for thinner pancakes, add a little more water. pour about 1/4 cup batter per pancake onto skillet or griddle. cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned. do not eat raw batter. to make 4 inch pancakes: 4 to 6 pancakes; 1 cup mix; 3/4 cup water. 10 to 12 pancakes; 2 cups mix; 1-1/2 cups water. 14 to 16 pancakes; 3 cups mix; 2-1/4 cups water. waffles: heat waffle iron. whisk together mix, water, oil, and egg in large bowl until blended. cook waffles in the hot waffle iron until steaming stops and waffles are golden brown. to make waffles: 4 7-inch waffles; 2 cups mix; 1-1/4 cups water; 1/4 cup vegetable oil; 1 egg. pancake & waffle quick tips: batter tips: unused pancake batter may be stored in refrigerator, in tightly covered container, for several days. letting batter rest a few minutes before dropping onto griddle will make even lighter pancakes. freezing tips: wrap cooled pancakes or waffles in plastic wrap or between sheets of wax paper. place them in an airtight bag. pancakes freeze well up to a month, waffles up to 3 months. to serve, thaw and heat them on a baking sheet or toaster oven in a preheated 350 degrees f oven for 6-10 minutes or until hot. warming tips: to keep pancakes warm as you cook remaining batter, place them on an ovenproof platter or baking sheet (don't stack them) in a preheated 200 degrees f oven. they will keep nicely for 15-30 minutes. great batter add-ins include: shredded apples and a dash of cinnamon. fresh or frozen drained blueberries. chopped nuts (approx.1/2 cup).

Usage of instructions:use pam no-stick cooking spray to help those light & fluffy pancakes get from your pan to your plate in perfect condition! - directions: use pam no-stick cooking spray to help those light & fluffy pancakes get from your pan to your plate in perfect condition! pancakes: spray large nonstick skillet or electric griddle with pam cooking spray and heat over medium heat (350 degrees f). stir together pancake mix and water in large bowl until large lumps disappear. for thicker pancakes, add a little more mix. for thinner pancakes, add a little more water. pour about 1/4 cup batter per pancake onto skillet or griddle. cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned. do not eat raw batter. to make 4 inch pancakes: 4 to 6 pancakes; 1 cup mix; 3/4 cup water. 10 to 12 pancakes; 2 cups mix; 1-1/2 cups water. 14 to 16 pancakes; 3 cups mix; 2-1/4 cups water. waffles: heat waffle iron. whisk together mix, water, oil, and egg in large bowl until blended. cook waffles in the hot waffle iron until steaming stops and waffles are golden brown. to make waffles: 4 7-inch waffles; 2 cups mix; 1-1/4 cups water; 1/4 cup vegetable oil; 1 egg. pancake & waffle quick tips: batter tips: unused pancake batter may be stored in refrigerator, in tightly covered container, for several days. letting batter rest a few minutes before dropping onto griddle will make even lighter pancakes. freezing tips: wrap cooled pancakes or waffles in plastic wrap or between sheets of wax paper. place them in an airtight bag. pancakes freeze well up to a month, waffles up to 3 months. to serve, thaw and heat them on a baking sheet or toaster oven in a preheated 350 degrees f oven for 6-10 minutes or until hot. warming tips: to keep pancakes warm as you cook remaining batter, place them on an ovenproof platter or baking sheet (don't stack them) in a preheated 200 degrees f oven. they will keep nicely for 15-30 minutes. great batter add-ins include: shredded apples and a dash of cinnamon. fresh or frozen drained blueberries. chopped nuts (approx.1/2 cup).