Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine 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, Tocopherols (to Preserve Freshness), Lactic Acid Contains: Milk, Wheat, Gluten

Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine 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, Tocopherols (to Preserve Freshness), Lactic Acid Contains: Milk, Wheat, Gluten

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. pancakes: makes 6 four-inch pancakes. 1 cup dry mix. 3/4 cup water. 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. waffles: heat waffle iron. combine 2 cups pearl milling company mix, 1-1/2 cups water and 1/3 cup oil; stir until large lumps disappear. for best results, allow batter to rest 4-5 minutes before baking. pour desired amount of batter into lightly greased waffle iron. bake until steaming stops. makes twelve 4 inch waffles. to open: press and pull back.

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. pancakes: makes 6 four-inch pancakes. 1 cup dry mix. 3/4 cup water. 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. waffles: heat waffle iron. combine 2 cups pearl milling company mix, 1-1/2 cups water and 1/3 cup oil; stir until large lumps disappear. for best results, allow batter to rest 4-5 minutes before baking. pour desired amount of batter into lightly greased waffle iron. bake until steaming stops. makes twelve 4 inch waffles. to open: press and pull back.