32 oz box
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Soybean Oil, Dextrose, Buttermilk, Egg Yolk, Salt, Cornstarch, Egg White.
Do not consume/eat raw batter. Contains: Wheat, milk, egg. Produced in facility that also processes soy, peanuts, tree nut (walnuts).
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.
Ahold™ Pancake & Waffle Mix Buttermilk. Complete. Just add water for pancakes. 100% Quality & trust, guarantee. Per 1/2 cup dry mix: 220 Calories. 0g Sat fat, 0% DV. 620mg Sodium, 27% DV. 8g Total sugars. Net Wt 32 oz (2 lb) 907 g. Classic breakfast treats with a rich and tangy twist of buttermilk. Our Buttermilk Pancake & Waffle Mix is perfect for creating unforgettable stacks. Take a look at our other products for more tasty recipes! Quality guaranteed or your money back. Call 1-877-846-9949. © 2017 Ahold Licensing Sarl.
Pancake directions: For thicker pancakes use a little less water, for thinner pancakes use a little more water. 1. Heat skillet over medium-low heat or electric griddle to 375°F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine mix and water in a bowl. Stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubble and bottoms are golden brown. Waffle directions: 1. Heat waffle iron. 2. Combine the following ingredients: 2 cups mix, 1 1/3 cups water, 1/3 cup oil. 3. Stir until large lumps disappear; allow batter to rest 4-5 minutes before baking. 4. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Pancakes: 6-9 ... 12-18 ... 18-27. Mix: 1 cup ... 2 cups ... 3 cups. Water: 2/3 cup ... 1 1/3 cups ... 2 cups.
Ahold USA, Inc.
Landover, MD 20785