|Serving Size 0.33 cup dry mix|
|Servings Per Container 18|
|Amount Per Serving|
|Calories 160||Calories from Fat|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 32g||11%|
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 6-8 Pancakes: 1 cup mix; 3/4 cup water. To Make 12-16 Pancakes: 2 cups mix; 1-1/2 cups water. To Make 18-22 Pancakes: 3 cups mix; 2-1/4 cups water. 1. 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. 2. 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. 3. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle. 4. Cook 1 to 1-1/2 minutes on each side or until golden brown. Waffles: 1. Heat waffle iron. 2. In large bowl, combine 2 cups pancake mix, 1-1/4 cups water, 1/4 cup Crisco Oil and 1 egg. 3. Stir until large lumps disappear. 4. Bake in hot waffle iron until steaming stops and waffle is golden brown. Makes 12 (4x4-inch) waffles. Perfect Pancake Tips: Griddle or pan is ready when drops of water sizzle and disappear. Pancakes will stick if griddle is too cool or brown too quickly if it is too hot. Combine ingredients into bowl and stir with a whisk or spoon just until large lumps are gone. Batter will be slightly lumpy. Overmixing will result in thinner pancakes. For thicker pancakes, use a little less water. For thinner pancakes, use a little more water. Pancakes are ready to turn when the bottoms are brown and bubbles on the surface begin to pop. Turning pancakes more than once will result in tougher pancakes. Flavored Pancakes: Prepare pancake batter according to package directions. For each cup of pancake mix add one of the following flavor options: Blueberry - 1/4 cup fresh or frozen (thawed) blueberries. Chocolate Chip - 1/4 cup mini or regular semi-sweet chocolate chips. Nut - 1/4 cup pecans or walnuts.