Buttermilk Pancake & Waffle Mix
554210 | Stonewall Kitchen
Description
Details for Buttermilk Pancake & Waffle Mix
USA
Capacity
33 oz.
Weight
0 oz.
Additional Information
From your pantry you will need: 1 large egg, 3/4 cup milk or buttermilk, 1-2 TBSP unsalted butter
Nutritional Info for Buttermilk Pancake & Waffle Mix
Ingredients
Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Leavening (baking powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], sodium bicarbonate), Salt, Buttermilk
Allergens
- MILK
- WHEAT
Gluten Status
Gluten
Is Organic
No
Genetically Modified
Yes
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
Buttermilk Pancakes
- 1 large egg
- ¾ cup milk or buttermilk
- 1 cup Buttermilk Pancake & Waffle Mix
- 1 Tbsp. unsalted butter, melted
Preheat griddle to 350℉ (or use a nonstick pan over medium heat). Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1 ½-2 minutes. Remove and serve warm.
Makes approximately 5-6 plate-sized pancakes.
Buttermilk Waffles
- 1 large egg
- ¾ cup milk or buttermilk
- 1 cup Buttermilk Pancake & Waffle Mix
- 2 Tbsp. unsalted butter, melted
Heat waffle iron according to manufacturer’s directions. Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown. Remove and serve warm.
Makes approximately 3-4 waffles, depending on size of waffle iron.
