Pamela's Products Baking & Pancake Mix
24 oz $0.29/oz
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All natural. Wheat-free & gluten-free. Non-dairy.
Brown Rice Flour; White Rice Flour, Cultured Buttermilk; Natural Almond Meal (May Appear as Brown Flecks); Tapioca Starch; Sweet Rice Flour; Potato Starch; Grainless & Aluminum-Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch); Baking Soda; Sea Salt; Xanthan Gum.
Usage Directions / Dosage
Pamela's Pancakes: 1 cup Pamela's Mix; 1 large egg (or equivalent of liquid egg replacer); 3/4 cup water; 1 tbsp oil. Yield: six 4 inch pancakes. Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter onto a pre-heated, lightly oiled griddle (medium low heat, or 350 degrees for electric griddles), flip once. Serve immediately. Extra pancakes can be cooked, cooled, then wrapped in plastic and frozen. To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel until hot approximately one-minute. Pamela's Waffles: Traditional Waffles: 1 1/2 cups Pamela's Mix; 2 eggs, separated; 3/4 cup water; 2 tbsp oil. Yield: three 7 inch round waffles. Whip egg whites until stiff. In a separate bowl combine Pamela's Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles. Make extra waffles and freeze for later use. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster or microwave. Can be used for sandwich bread in a pinch. Great for open face sandwiches. Easy Waffles: Add an additional egg to the Pamela's Pancake recipe.
Warnings / Cautions
Allergen Information: Contains tree nuts and milk. Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.
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