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Do not consume/eat raw mix or batter. Directions: 4-Inch Pancakes: 5-7; 1 cup mix; 2/3 cup milk; 1 tbsp vegetable oil; 1 egg. 11-13; 2 cups mix; 1-1/3 cup milk; 2 tbsp vegetable oil; 2 eggs. 17-18; 3 cups mix; 1-2/3 cup milk; 3 tbsp vegetable oil; 3 eggs. Preheat non stick pan or lightly greased griddle to 375-400 degrees F. Combine ingredients until blended. (Vary milk or mix for desired batter thickness. Thinner batter makes thinner pancakes). Do not overmix. Pour batter in 1/4 cupfuls onto preheated griddle. Cook until edges are dry and top is covered with bubbles, about 1 minute each side. Turn when golden brown. 4-Inch Waffles: 5-7; 1 cup mix; 2/3 cup milk; 1 tbsp vegetable oil; 1 egg. 11-13; 2 cups mix; 1-1/3 cup milk; 2 tbsp vegetable oil; 2 eggs. 17-18; 3 cups mix; 1-2/3 cup milk; 3 tbsp vegetable oil; 3 eggs. Preheat waffle iron as directed by manufacturer. Combine ingredients until blended. Do not overmix. Pour batter into center of a hot, lightly greased waffle iron. Cook until steam slows and waffle is golden brown. Remove from iron.
Organic Wheat Flour, Organic Whole Wheat Flour, Organic Corn Meal, Organic Whole Buckwheat Flour, Monocalcium Phosphate, Baking Soda, Sea Salt, Organic Cultured Buttermilk Powder (Organic Skim Milk, Lactic Acid, Starter Cultures), Organic Honey Powder (Organic Honey, Organic Rice Maltodextrin).
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