Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
No artificial preservatives
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Waffle Directions: You Will Need: 2% milk; Mix; Egg; Oil. 1 Heat: Preheat waffle iron. 2 Combine: Combine ingredients as directed for pancakes. 3 Pour: Pour desired amount on hot, lightly greased waffle iron. 4 Bake: Bake until steaming stops or light goes out (if automatic).
Do not consume/eat raw batter.
Pancake Directions: You Will Need: 2% milk; Mix; Egg; Oil. 1 Heat: 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: In mixing bowl, combine egg, milk and oil. Stir to blend. Add mix; blend with wire whip or fork until nearly smooth. 3 Bake: Bake on hot, lightly greased griddle using 1/4 cup batter for each pancake. 4 Turn: Turn pancakes only once when tops are covered with bubbles and edges begin to dry. Pancakes: 5 to 7: 1 cup mix; 3/4 cup 2% milk; 1 egg; 1 Tbsp oil. Pancakes: 11 to 12: 2 cups mix; 1-1/2 cups 2% milk; 2 eggs; 2 Tbsp oil. Pancakes: 17 to 18: 3 cups mix; 2-1/4 cups 2% milk; 3 eggs; 3 Tbsp oil. Note: Griddle is ready for baking when drops of water dance around a few seconds before evaporating. For thinner pancakes, add a little more milk; for thicker, add a little more mix.
Do not consume/eat raw batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
