32 oz box
About 20 servings per container
Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Nonfat Dry Milk, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness).
Contains milk and wheat ingredients.
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Per Serving: 160 calories; 0 g sat fat (0% DV), 470 mg sodium (20% DV), 5 g total sugars. Makes about 40 pancakes. Just add water for pancakes. Tastes great with Aunt Jemima Original Syrup. No added colors or flavors. Smartlabel: Scan for more food information or call 1-800-407-2247. More recipes online at www.auntjemima.com. We're here to help Auntjemima.com or 800.407.2247 please have package available when calling.
Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. Pancakes: Makes 10 to 12 pancakes. 1 cup mix dry measure. 3/4 cup milk liquid measure. 1 tbsp oil + egg. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Tip: For soft and fluffy pancakes, avoid turning them more than once. Waffles: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1/2 cups water and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes Twelve 4 inch waffles. Chocolate Cherry Pancakes: 1 cup Aunt Jemima Original Complete Pancake Mix 1/4 cup unsweetened cocoa powder 1 tbsp sugar 3/4 cup water 1/4 cup dried cherries 4 cup semisweet chocolate chips Chocolate syrup or Aunt Jemima Syrup Yield 9 to 10 Pancakes 1. Preheat griddle to 375 degrees F or heat skillet over medium-low heat. 2. In large bowl, whisk together pancake mix, cocoa and sugar until combined. 3. Add water; stir until large lumps disappear. Stir in cherries and chocolate chips. Let batter stand 1 to 2 minutes to thicken. 4. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased griddle or skillet. Cook 1-1/2 minutes; turn, continue cooking 1 minute. 5. Serve with chocolate syrup and/or Aunt Jemima Syrup. To open lift tab and pull. To close tuck red tab in.
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