|Serving Size 3 4-inch pancakes|
|Servings Per Container 4.5|
|Amount Per Serving|
|Calories 150||Calories from Fat|
|% Daily Value*|
|Total Fat 1.5g||3%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 31g||10%|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Baking Powder (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Candy Bits (Sugar, Partially Hydrogenated Cottonseed and Soybean Oils, Corn Starch, Modified Corn Starch, Confectioner's Glaze, Soy Lecithin, Colored with [Red 40, Yellow 5, Yellow 6, Blue 1]), Buttermilk, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Salt, Potassium Bicarbonate, Calcium Carbonate Eggs, Artificial Flavor, Corn Starch, Corn Syrup Solids, Yellow 5, Red 40, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
To Make: 12 pancakes, Mix: 1 pouch, 1 cup water. Prepare: skillet or griddle by lightly coating with Crisco Pure Vegetable oil. Heat skillet over medium-high heat, or electric griddle to 375 degrees F. Combine: pancake mix and water in bowl Stir just until large lumps disappear. Batter will be slightly lumpy. For best results, let prepared mix stand for 3 minutes. For thinner pancakes, use a little more water. For thicker pancakes, use a little less water. Pour: slightly less than 1/4 cup batter for each pancake onto hot griddle. Cook: 1 to 1-1/2 minutes on each side or until golden brown.