10.6 oz jug
About 5 servings per container
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Defatted Soy Flour, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Palm Oil, Dextrose, Buttermilk, Salt, DATEM.
Contains wheat, soy and milk ingredients.Do not eat raw pancake batter.
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Per 1/2 Cup Mix as Packaged: 230 calories; 1.5 g sat fat (7% DV); 480 mg sodium (21% DV); 10 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Make 12-15 pancakes. Just add water. Comments? Save bottle and call 1-800-345-2443, www.Bisquick.com.
(1) Add 1 1/2 cups cool water to container; Replace lid tightly. (2) Turn bottle upside down; tap lid. Shake container hard for 30 seconds. Loosen any remaining mix; shake again. (3) Pour batter onto hot greased skillet (If batter is too thick, add up to 1 Tbsp cool water. High altitude (3500-6500 ft): No change). Refrigerate batter up to 3 days.
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