Description:
Pancakes made from Aunt Jemima® Complete Pancake & Waffle Mix have the same great taste as those made from Aunt Jemima® Original Pancake & Waffle Mix, but are easier to prepare. Just add water to create a stack of fluffy and delicious pancakes.
Portions:
47 g. makes 4, four inch pancakes. There is 907 g. in a box.
Preparation:
- Heat skillet over medium-low heat.
- Skillet is ready when drops of water, sprinkled onto the griddle, sizzle, or "dance" across the surface.
- Combine water and mix. Stir just until lumps sort of disappear. Do not beat out the characteristic lumps in the batter; over mixing will toughen pancakes.
- For thicker pancakes, use less liquid. For thinner pancakes use more liquid.
- Lightly grease skillet or griddle.
- Pour slightly less than ¼ cup of batter for each pancake onto your lightly greased and heated skillet.
- Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn pancakes only once; over-handling toughens them.
- You can add chopped dried fruit or fresh blue berries, or whatever wild fruit you find to make them extra delicious.
Ingredients:
Enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), dextrose, partially hydrogenated soybean oil with mono and diglycerides, nonfat dry milk, salt, dried whole eggs, calcium carbonate, corn syrup solids, defatted soy flour, soy lecithin, corn starch, sodium caseinate, cultured whey, soybean oil, carrageenan, wheat gluten, guar gum, natural flavor.
Allergens:
Wheat, eggs, milk.
Note:
On the trail you need a griddle or skillet, a spatula, something to mix it all in (I use my drink container. ),syrup and something to grease the skillet with if you bring pancake mix on a trip.
