Aunt Jemima Pancake & Waffle Mix Complete Buttermilk - 32 Oz

Aunt Jemima Pancake & Waffle Mix Complete Buttermilk - 32 Oz

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Nutrition Facts

Serving Size: 45G
Servings Per Container: 20
Calories Amount Per Serving
150		 % Daily Value
Calories From Fat Amount Per serving 15
Total Fat Amount Per serving 1.5g 2%
Saturated Fat Amount Per serving 0.5g 3%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 0g
Monounsaturated Fat Amount Per serving 0g
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 450mg 19%
Potassium Amount Per serving 60mg 2%
Total Carbohydrate Amount Per serving 31g 10%
Dietary Fiber Amount Per serving 1g 4%
Sugars Amount Per serving 6g
Protein Amount Per serving 5g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
Iron 8%
Enriched Bleached Flour (Bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Calcium Phosphate), Dextrose, Dried Buttermilk, Palm Oil, Salt, Wheat Gluten, Calcium Carbonate, Corn Syrup Solids, Sodium Caseinate, Mono and Diglycerides, Lactic Acid, Dipotassium Phosphate, Tocopherols (Preservative), Sodium Metabisulfite.
Pancake & Waffle Mix, Complete, Buttermilk

No added colors or flavors. Just add water for pancakes. Per Serving: 150 calories; 0.5 g sat fat (3% DV); 450 mg sodium (19% DV); 6 g sugars; calcium (10% DV). Tastes great with Aunt Jemima Original Syrup. Since 1889. Recipes online at www.auntjemima.com. Visit us at www.auntjemima.com. Questions or comments? Call 1-800-407-2247. Please have package available when calling. how2recycle.info. Made in USA.

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Product Attributes
Kosher
Warning Contains: Contains wheat and milk ingredients.
Directions Pancakes: Makes 12 to 18 pancakes. 2 cups mix dry measure; 1-1/2 cups water liquid measure. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. Turn when pancakes bubble and bottoms are golden brown. Tip: For soft and fluffy pancakes, avoid turning them more than once. Waffles: Makes twelve 4 inch waffles. Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1-1/2 cups water and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Toppings & Add-ins: strawberries; bananas; pecans; peaches; blueberries; cinnamon; app
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