Ingredients: Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Degermed Yellow Corn Meal, Dextrose, Sugar, Modified Whey, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Defatted Soy Flour, Buttermilk, Salt, Soy Lecithin, Citric Acid, Annatto and Turmeric Extract Color, Nonfat Milk, Eggs with Sodium Silicoaluminate Contains: Wheat, Eggs, Milk, Soybeans, Barley

Ingredients: Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Degermed Yellow Corn Meal, Dextrose, Sugar, Modified Whey, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Defatted Soy Flour, Buttermilk, Salt, Soy Lecithin, Citric Acid, Annatto and Turmeric Extract Color, Nonfat Milk, Eggs with Sodium Silicoaluminate Contains: Wheat, Eggs, Milk, Soybeans, Barley

Directions: pancake mix is not ready-to-eat and must be thoroughly cooked before eating. to prevent illness from naturally occurring bacteria in wheat flour, do not eat raw butter; wash hands and surfaces after handling. yield: ladle: 2 oz; approx pancake size: 4 1/2 inches; full batch: 84; half batch: 42. ingredients: cool water (approx 72 degrees f): full batch 11 cups (5 lb 8 oz); half batch 5 1/2 cups (2 lb 12 oz). mix: full batch full box (5 lb); half batch 7 1/4 cups (2 lb 8 oz. mixing directions: hand mixing: 1. pour total amount of water into mixing bowl. 2. add total amount of pancake mix. 3. mix using a wire whip until batter is blended and smooth. do not overmix. machine mixing: 1. pour total amount of liquid into mixer bowl. 2. add total amount of pancake mix. 3. mix using a wire whip attachment on low speed until batter is blended and fairly smooth (approx 1 minute). stop mixer. scrape bowl. 4. mix on low speed until batter is smooth (approx 1 minute). do not remix. note refrigerate unused batter up to 48 hours. gently stir before grilling. grilling: deposit batter on a preheated griddle set at 375 degrees f. grill 1 1/2 minutes on each side or until puffed and edges begin to dry. turn only once. high altitude (2500 ft. and above): to full box (5 lb) mix, add an additional 4 oz (1 cup) of all-purpose flour and 4 oz (1/2 cup) of water. follow label directions for preparing and grilling, adding the flour with the mix in step 2.

Directions: pancake mix is not ready-to-eat and must be thoroughly cooked before eating. to prevent illness from naturally occurring bacteria in wheat flour, do not eat raw butter; wash hands and surfaces after handling. yield: ladle: 2 oz; approx pancake size: 4 1/2 inches; full batch: 84; half batch: 42. ingredients: cool water (approx 72 degrees f): full batch 11 cups (5 lb 8 oz); half batch 5 1/2 cups (2 lb 12 oz). mix: full batch full box (5 lb); half batch 7 1/4 cups (2 lb 8 oz. mixing directions: hand mixing: 1. pour total amount of water into mixing bowl. 2. add total amount of pancake mix. 3. mix using a wire whip until batter is blended and smooth. do not overmix. machine mixing: 1. pour total amount of liquid into mixer bowl. 2. add total amount of pancake mix. 3. mix using a wire whip attachment on low speed until batter is blended and fairly smooth (approx 1 minute). stop mixer. scrape bowl. 4. mix on low speed until batter is smooth (approx 1 minute). do not remix. note refrigerate unused batter up to 48 hours. gently stir before grilling. grilling: deposit batter on a preheated griddle set at 375 degrees f. grill 1 1/2 minutes on each side or until puffed and edges begin to dry. turn only once. high altitude (2500 ft. and above): to full box (5 lb) mix, add an additional 4 oz (1 cup) of all-purpose flour and 4 oz (1/2 cup) of water. follow label directions for preparing and grilling, adding the flour with the mix in step 2.