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ShopRite Complete Pancake and Waffle Mix - Buttermilk
32 oz $0.07/oz
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Soybean Oil, Dextrose, Buttermilk, Egg Yolk, Salt, Corn Starch, Egg White.
Warnings / Cautions
Contains: wheat, milk, egg. This product was manufactured on shared equipment that also processes soy, walnuts, peanuts.
Helpful Hints: Don't over mix pancake batter - it makes pancakes thin and tough. 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 degrees F for 6-8 minutes and serve. Storage: Keep in a cool, dry place away from heat. Pancakes: 6-9 pancakes - Use 1 cup mix and 2/3 cup water; 12-18 pancakes - 2 cups mix, 1-1/3 cups water; 18-27 pancakes - 3 cups mix; 2 cups water. 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 degrees 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. Over mixing 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; 1-1/3 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.