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Product Instructions
Waffle Directions: You Will Need: 1-1/4 cups cold water; mix; 2 tablespoon oil. 1 Heat: Heat waffle iron. 2 Combine: Combine the following ingredients: 2 cups mix; 1-1/4 cups cold water; 2 Tablespoon oil. 3 Stir: Stir until large lumps disappear. 4 Pour: Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops, about 5 minutes, or until golden brown. Makes 4-7" waffles.
Do not consume/eat raw batter.
Pancake Directions: You Will Need: cold water; mix. 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: Combine mix and water in a bowl. Stir with wire whisk until lumps break up. Over-mixing may toughen pancakes. 3 Pour: Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4 Turn: Turn when pancakes bubble and bottoms are golden brown. Pancakes: 6 to 9: 1 cup mix; 2/3 cup water. Pancakes: 12 to 18: 2 cups mix; 1-1/3 cups water. Pancakes: 18 to 27: 3 cups mix; 2 cup water. Note: For thicker pancakes, use a little less water. For thinner pancakes, use a little more water.
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.
