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

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

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 bacteria in the flour. do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. handling hints: keep batter away from direct heat. cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. bring refrigerated batter back to room temperature prior to using. stir batter that has been refrigerated or allowed to stand. don't mix old batter with fresh batter. don't add additional liquid to batter which has been stored. to hold, place prepared pancakes in small stacks in pan on steamtable at medium (hashtag 5-6) setting. for best results, keep covered. pancakes makes 12 four-inch pancakes. 2 cups dry mix, 1 1/2 cups water. 1. preheat griddle to 375 degrees f; grease lightly with solid shortening. 2. place water in mixing bowl. for thinner pancakes, add more water. for thicker pancakes, add less water. 3. add mix. 4. hand mixing: using a wire whip, mix just until large lumps disappear. machine mixing: using a wire whip, mix on low speed for 1/2 minute. scrape bowl. continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. do not overmix. allow batter to set at least 10 minutes before using. 5. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. cook for 90 seconds on first side. turn, and cook for another 60 seconds. single serving directions (two 4-in pancakes): use 1/3 cup mix and 1/4 cup water. large batch preparation instructions: waffle directions: 1. preheat waffle iron according to manufacturer's directions. grease lightly. 2. combine water and oil in mixing bowl. 3. add mix follow the mixing directions for pancakes. portion a 4 oz ladle or a (hashtag)8 scoop of batter onto hot waffle iron. 4. bake 2-3 minutes or until steaming stops. handling hints: keep batter away from direct heat. cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. bring refrigerated batter back to room temperature prior to using. stir batter that has been refrigerated or allowed to stand. don't mix old batter with fresh batter. don't add additional liquid to batter which has been stored. to hold, place prepared pancakes in small stacks in pan on steamtable at medium (hashtag 5-6) setting. for best results, keep covered. to open press and pull back

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 bacteria in the flour. do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. handling hints: keep batter away from direct heat. cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. bring refrigerated batter back to room temperature prior to using. stir batter that has been refrigerated or allowed to stand. don't mix old batter with fresh batter. don't add additional liquid to batter which has been stored. to hold, place prepared pancakes in small stacks in pan on steamtable at medium (hashtag 5-6) setting. for best results, keep covered. pancakes makes 12 four-inch pancakes. 2 cups dry mix, 1 1/2 cups water. 1. preheat griddle to 375 degrees f; grease lightly with solid shortening. 2. place water in mixing bowl. for thinner pancakes, add more water. for thicker pancakes, add less water. 3. add mix. 4. hand mixing: using a wire whip, mix just until large lumps disappear. machine mixing: using a wire whip, mix on low speed for 1/2 minute. scrape bowl. continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. do not overmix. allow batter to set at least 10 minutes before using. 5. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. cook for 90 seconds on first side. turn, and cook for another 60 seconds. single serving directions (two 4-in pancakes): use 1/3 cup mix and 1/4 cup water. large batch preparation instructions: waffle directions: 1. preheat waffle iron according to manufacturer's directions. grease lightly. 2. combine water and oil in mixing bowl. 3. add mix follow the mixing directions for pancakes. portion a 4 oz ladle or a (hashtag)8 scoop of batter onto hot waffle iron. 4. bake 2-3 minutes or until steaming stops. handling hints: keep batter away from direct heat. cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. bring refrigerated batter back to room temperature prior to using. stir batter that has been refrigerated or allowed to stand. don't mix old batter with fresh batter. don't add additional liquid to batter which has been stored. to hold, place prepared pancakes in small stacks in pan on steamtable at medium (hashtag 5-6) setting. for best results, keep covered. to open press and pull back