20 oz box
About 12 servings per container
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali, Invert Sugar, Leavening [Baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dried Buttermilk, 2% Or Less Of Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Corn Starch, Artificial Flavor, Reduced Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
Contains: milk, soybean and wheat ingredients. May contain egg ingredients.Warning: Do not eat raw batter. Please cook fully before enjoying.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Per 1/3 Dry Mix: 160 calories; 0 g sat fat (0% DV); 430 mg sodium (19% DV); 8 g total sugars. See nutrition facts for prepared product information. New! Complete just add water! Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com.
Decide How Many You Want: 6-8 pancakes, 1 cup mix, 3/4 cup water; 12-16 pancakes, 2 cups mix, 1 1/2 cups water; 18-22 pancakes 3 cups mix 2 1/4 cups water. Cooking Instructions: 1. Get ready coat the griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. You know your griddle is ready when the drops of water sizzle and disappear. Your pancakes will stick if the griddle is to cool or brown too quickly if it is too hot. 2. Mix your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. If you want ticker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. 3. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. 4. Cook 'em up 1 1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want waffles instead? 1. Heat up your waffle iron. 2. Grab a large bowl and toss in: 2 cups pancake mix 1 1/4 cups water; 1/4 cups vegetable oil; 1 egg. 3. Stir up and get rid of any large lumps. 4. Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inct) waffles ready to eat. To open, lift this tab.
Hometown Food Company