|Serving Size 3 4 inch pancakes|
|Servings Per Container 14|
|Amount Per Serving|
|Calories 200||Calories from Fat 20|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 40g||13%|
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour), Whole Wheat Flour, Sugar, Soy Flour, Leavening (Sodium Bicarbonate, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Dextrose, Canola or Soybean Oil, Modified Wheat Starch, Salt, Buttermilk, Egg Whites, Mono-Diglycerides, Lactic Acid, Guar Gum.
To Prepare: 4-Inch Pancakes, Mix, Cold Water: 6-7 pancakes, 1 cup mix, 3/4 cup cold water. 12-14 pancakes, 2 cups mix, 1-1/2 cups cold water. 18-21 pancakes, 3 cups mix, 2-1/4 cups cold water. Tips!: For thicker pancakes add more mix. 1. Heat pancaked griddle to 375F (medium heat). Lightly grease griddle. 2. Stir pancake mix and water together with a wire whisk. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. 3. Cook pancakes 1-1/4-1-1/2 minutes per side, or until golden brown, turning only once. High Altitude: No adjustment necessary.