Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Preparation Instruction: Pancake Direction: Pancakes: 5 to 7: 1 cup mix; 3/4 cup 2% milk; 1 egg; 1 tbsp oil. 11 to 12: 2 cups mix; 1-1/2 cups 2% milk; 2 egg; 2 tbsp oil. 17 to 18: 3 cups mix; 2-1/4 cups 2% milk; 2 egg; 2 tbsp 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. Mix: Combine egg, milk and oil in a bowl. Stir to blend. Add mix; blend with wire whisk until nearly smooth. (for thicker pancakes use a little less water; for thinner pancakes use a little more water). 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.
Waffle Directions: 1. Heat waffle iron. 2. Combine ingredients as directed for pancakes. 3. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops.
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.
-
-
-
-
-
-
Tree Nuts
Shared Facility
>
-
Contains: milk, wheat. Manufactured on shared equipment with products containing soy, egg, pecans and peanuts.
