Preparation & Usage

Just Add water for pancakes Directions Do Not Eat/Consume Raw Batter Pancakes Ingredients: Mix; 5-7 Pancakes: 1 cup; 12-14 Pancakes: 2 cups; 18-20 Pancakes: 3 cups Ingredients: Water; 5-7 Pancakes: 3/4 cup; 12-14 Pancakes: 1-1/2 cups; 18-20 Pancakes: 2-1/4 cups For thicker pancakes use a little less water, for thinner pancakes use a little more water. 1. Heat skillet over medium-low heat or electric griddle to 375°F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine mix and water in a bowl. Stir with wire whisk until large lumps disappear. Overmixing may toughen pancakes. 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. Waffles 1. Heat waffle iron. 2. Combine the following ingredients: 2 cups mix 1-1/2 cups water 1/3 cup oil 3. Stir until large lumps disappear; allow batter to rest 4-5 minutes before baking. 4. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Helpful Hints • Don't overmix pancake batter - it makes pancakes thin and tough. • Let batter stand several minutes before cooking to thicken slightly. • Cooked pancakes and waffles may be wrapped and frozen for later use. To thaw, unwrap pancakes or waffles and arrange in a single layer on a cookie sheet. Heat at 350°F for 6-8 minutes and serve.