|Serving Size 0.5 cup|
|Servings Per Container about 15|
|Amount Per Serving|
|Calories 190||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 39g||13%|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin, Artificial Flavor), Sugar, Dextrose, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contians 2% or Less of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Eggs, Corn Starch, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
Decide How Many You Want: 6-8 Pancakes: 1 cup mix, 3/4 cup water; 12-16 Pancakes: 2 cups mix, 1-1/2 cups water; 18-22 Pancakes: 3 cups mix, 2-1/4 cups water. Get Ready: Coat that griddle with a little Crisco Pure Vegetable Oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. Perfect Pancake Tips: You know your griddle is ready when the drops of water sizzle and disappear. You pancakes will stick if the griddle is too cool or brown too quickly if it is too hot. Mix your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. Perfect Pancake Tips: Toss those ingredients into bowl and stir it all up with a whisk or spoon just until large lumps are gone. Don't worry, batter will be a little lumpy. If you overmix it, you'll get thinner pancakes. If you want thicker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. Cook'em Up: 1 to 1-1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Perfect Pancake Tips: Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want waffles instead? 1. Heat up your waffle iron. 2. Grab a large bowl and toss in 2 cups pancake mix; 1-1/4 cups water; 1/4 cup Crisco oil; 1 egg. 3. Stir it up and get rid of any large lumps. 4. Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inch) waffles ready to eat.