|Serving Size 4 panc|
|Servings Per Container 19|
|Amount Per Serving|
|Calories 150||Calories from Fat 0|
|% Daily Value*|
|Total Fat 0.5g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 33g||11%|
|Dietary Fiber 1g||5%|
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Carbonate (a Source of Calcium).
Pancakes. Makes 10 to 12 pancakes. 1. Heat skillet over Medium-Low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients (1 cup mix, 3/4 cup milk, 1 tablespoon oil + 1 egg); stir with wire whisk until large lumps disappear. Over-mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubble and bottoms are golden brown. For thicker pancakes use a little less milk. For thinner pancakes, use a little more milk. Perfect Pancake Tips: Do not beat out the characteristic lumps in batter, over-mixing will toughen pancakes. Lightly grease skillet or griddle with solid shortening instead of oil, butter or margarine; solid shortening does not burn as easily. Turn pancakes only once; over-handling toughens them. Waffles: Makes 8 - 4 inch waffles. Heat waffle iron. Combine 1 cup Aunt Jemima mix, 3/4 cup milk, 1 egg and tablespoons 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. Larger Pancake Servings: 20 - 24: 2 cups mix, 1 1/2 cups milk, 2 eggs, 2 tbsp oil; 30 - 36 - 3 cups mix, 2 1/4 cups milk, 3 eggs, 3 tbsp oil.
The Quaker Oats Company
P.O. Box 049003 Chicago, IL 60604-9003
Contains wheat ingredients. May contain traces of milk, egg and soy.