Stonewall Kitchen Stonewall Kitchen Buttermilk Pancake & Waffle Mix

Nutrition

Ingredients

Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavenings (Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Sodium Bicarbonate), Salt, Buttermilk.

Warnings

Contains: wheat, milk.

Details

Contains Ingredients produced with genetic engineering. Creamy buttermilk is the key to creating extra fluffy, subtly tangy pancakes and waffles that are anything but flat on flavor. Stack ‘em tall and add a generous drizzle of maple syrup for the perfect breakfast bites. 3 batches per canister (approx). 800.207.JAMS.

Directions

Buttermilk Pancakes: Makes 5-6 pancakes. 1. Preheat griddle to 350 degrees F (or use a nonstick pan over medium heat). 2. Whisk 1 large egg with 3/4 cup milk. Stir in 1 cup Buttermilk Pancake & Waffle Mix (+ an extra 1 - 2 tbsp. for a fluffier pancake). Add 1 tbsp. melted butter and thoroughly combine. Rest batter 5 - 10 mins. 3. Grease griddle or pan as needed. Pour on 1/4 cup batter per pancake. When edges appear set and bubbles begin to pop, flip and cook another 1-1/2 - 2 mins. Remove and serve warm. Buttermilk Waffles: Makes 3-4 waffles. 4. Preheat waffle iron according to manufacturer's directions. 5. Whisk 1 large egg with 1-1/2 cup + 2 tbsp. milk or buttermilk. Stir in 1 cup Buttermilk Pancake & Waffle Mix. Add 2 tbsp. melted butter and thoroughly combine. 6. Grease waffle iron as needed. Pour on enough batter to fill the iron and close. Cook until golden brown on both sides. Remove and serve warm.

Manufacturer

Stonewall Kitchen

Product Disclaimer:

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