- A good source of calcium and 6 vitamins plus iron
- Kosher – D
Ingredients: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, RICE FLOUR, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), BUTTERMILK, CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, CALCIUM CARBONATE, POTASSIUM BICARBONATE, CORN STARCH, IRON, NIACIN, VITAMIN B6, RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, VITAMIN B12.
Instructions: . Decide how many you want. 8-11 Pancakes: 1 cup mix, 2/3 cup milk, 2 tablespoons oil, 1 egg. 20-22 Pancakes: 2 cups mix, 1 1/3 cups milk, 1/4 cup oil, 2 eggs. 36-40 Pancakes: 4 cups mix, 2 2/3 cups milk, 1/2 cup oil, 4 eggs. Get Ready. Coat that griddle with a little Crisco® Pure Vegetable Oil. Heat it over medium-high heat, or turn up your electric griddle to 375ºF. Perfect Pancakes Tips. 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. Mix. Your 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. Perfect Pancake Tips. Toss those ingredients into bowl and stir it all up with a whisk if spoon just until large lumps are gone. Don’t worry, batter will be a little lumpy. If you overmix it, you’ll get thinner pancakes. If you want thicker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. Pour On. A little less than 1/4 cup batter for each pancake onto your hot griddle. 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 stack! Perfect Pancakes Tips. 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 Crisco Oil. 2 eggs. 3. Stir it 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 (4×4-inch) waffles ready to eat.