28 oz box
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Vegetable Oil [Palm And Palm Kernel], Modified Corn Starch, Soy Lecithin, Yellow 5, Red 40, Blue 1, Confectioner's Glaze, Yellow 6), Dextrose, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Buttermilk, Contains 2% Or Less Of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Corn Starch, Yellow 5, Red 40, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
May contain egg ingredients.Do not eat raw batter.
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Per 1/2 Cup Dry Mix: 190 calories; 0 g sat fat (0% DV); 440 mg sodium (19% DV); 12 g total sugars. New! Complete. Just add water! Inspiration and Tips at pillsburybaking.com. Facebook. Instagram. Pinterest. Questions or Comments? 1-800-767-4466. Visit us at pillsburybaking.com. Please recycle.
Decide How Many You Want: 6-8 Pancakes. 1 cup Mix. 3/4 cup Water. 12-16 Pancakes. 2 cups Mix. 1-1/2 cups Water. 18-22 Pancakes. 3 cups Mix. 2-1/4 cups Water. Cooking Instructions: 1. Get ready coat that griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. You know your griddle is ready when the drops of water sizzle and disappear. Your pancakes will stick if the griddle is too cool or brown too quickly if it is too hot. 2. Mix you pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. If you want thicker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. 3. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. 4. Cook'em up 1 to 1-1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short snack! Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want Waffles Instead? 1. Heat up your waffle iron. 2. Grab a large bowl and toss in: 2 cups pancake mix. 1-1/4 cups water. 1/4 cup vegetable oil. 1 egg. 3. Stir it up and get rid of any large lumps. 4. Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inch) waffles ready to eat.