Ingredients: Stone Ground Whole Grain Buckwheat Flour, Stone Ground Whole Grain Wheat Flour, Leavening (Monocalcium Phosphate, Baking Soda), Dextrose, Salt Contains: Milk

Ingredients: Stone Ground Whole Grain Buckwheat Flour, Stone Ground Whole Grain Wheat Flour, Leavening (Monocalcium Phosphate, Baking Soda), Dextrose, Salt Contains: Milk

6-8 pancakes (4 inch about 10 cm): 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 pancakes (4 inch about 10 cm): 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 pancakes (4 inch about 10 cm): 3 cups pancake mix; 2 cups milk; 2 eggs; 4 tbsp. oil. preheat griddle to 360 degrees f. place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. mix just until blended. let stand for 5 minutes. for thinner pancakes use more milk, for thicker pancakes use less milk. pancakes: cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. waffles: 2 large waffles: 1-1/2 cup pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. pour into preheated waffle iron, bake 4-5 min. serve hot. top with your favorite syrup, fresh fruit, honey, molasses, jams or jellies. helpful hints: to keep warm: place in a single layer on an ungreased cookie sheet and cover with foil. put in a warm oven (250 degrees f) to keep approximately 10 minutes. to freeze: wrap in foil or freezer bags removing as much air as possible. freeze. to reheat in oven: preheat oven to 375 degrees f. place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. bake 8 to 10 minutes. to reheat in microwave: remove frozen pancakes from freezer wrap. stack 3 high on microwave-safe plate. leave uncovered and microwave on high 1 minute or until hot. variations: amounts shown below are for the 12-14 pancake recipe. adjust for larger or smaller recipes. apple pancakes: decrease milk to 1/3 cup and stir 1 cup applesauce into batter. blueberry pancakes: fold 1/2 cup blueberries into batter. cheese pancakes: stir 1 cup shredded cheddar cheese into batter. ham pancakes: stir 1/2 cup chopped cooked ham into batter. nut pancakes: stir 1/2 cup chopped nuts into batter.

6-8 pancakes (4 inch about 10 cm): 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 pancakes (4 inch about 10 cm): 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 pancakes (4 inch about 10 cm): 3 cups pancake mix; 2 cups milk; 2 eggs; 4 tbsp. oil. preheat griddle to 360 degrees f. place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. mix just until blended. let stand for 5 minutes. for thinner pancakes use more milk, for thicker pancakes use less milk. pancakes: cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. waffles: 2 large waffles: 1-1/2 cup pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. pour into preheated waffle iron, bake 4-5 min. serve hot. top with your favorite syrup, fresh fruit, honey, molasses, jams or jellies. helpful hints: to keep warm: place in a single layer on an ungreased cookie sheet and cover with foil. put in a warm oven (250 degrees f) to keep approximately 10 minutes. to freeze: wrap in foil or freezer bags removing as much air as possible. freeze. to reheat in oven: preheat oven to 375 degrees f. place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. bake 8 to 10 minutes. to reheat in microwave: remove frozen pancakes from freezer wrap. stack 3 high on microwave-safe plate. leave uncovered and microwave on high 1 minute or until hot. variations: amounts shown below are for the 12-14 pancake recipe. adjust for larger or smaller recipes. apple pancakes: decrease milk to 1/3 cup and stir 1 cup applesauce into batter. blueberry pancakes: fold 1/2 cup blueberries into batter. cheese pancakes: stir 1 cup shredded cheddar cheese into batter. ham pancakes: stir 1/2 cup chopped cooked ham into batter. nut pancakes: stir 1/2 cup chopped nuts into batter.