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Aunt Jemima Pancake & Waffle Mix Buttermilk - 32 Oz
Pancake & Waffle Mix, Buttermilk
No artificial coloring or preservatives. Since 1889. Tastes great with Aunt Jemima Original. Per Serving: 110 calories; 0 g sat fat (0% DV); 420 mg sodium (17% DV); 4 g sugars; calcium (15% DV). Makes 12 to 18 pancakes. Quaker. More recipes online at www.auntjemima.com. Visit us at www.auntemima.com. Questions or comments? Call 1-800-407-2247. Please have package available when calling. Please recycle this carton. Made in USA.
|Serving size||34 G|
|Servings Per Container||27|
|Amount Per Serving||(+)|
|Calories from Fat||50||50|
|% Daily Value*|
|Total Fat 6.5g||5%||5%|
|Saturated Fat 1.5g||6%||0%|
|Trans Fat 0g|
|Polyunsaturated Fat 0g|
|Monounsaturated Fat 0g|
|Total Carbohydrate 24g||8%||8%|
|Dietary Fiber 1g||3%||6%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Dried Buttermilk, Calcium Carbonate.
Warning Contains: Contains wheat and milk ingredients. May contain traces of egg and soy.
Directions Pancakes: 1 cup mix dry measure; 3/4 cup milk liquid measure; 1 tbsp oil + 1 egg. 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.
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