Let Hungry Jack Buttermilk Pancake Mix make a starring role in your next morning meal. Satisfying for the entire family, a tall stack of Hungry Jack pancakes is a delicious way to start your day, and it's a good source of calcium and six vitamins plus iron. Hungry Jack's Pancake & Waffle Mix has that great light and sweet taste that kids and adults alike love. Why wait for breakfast? Make waffles topped with whipped cream and berries for a decadent after-dinner dessert. Hungry Jack Buttermilk Pancakes are a favorite meal any time of day. Each 32-ounce box of Hungry Jack mix makes about 60 4-inch pancakes.
Hungry Jack Buttermilk Pancake & Waffle Mix, 32 oz:
Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Baking Powder (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Buttermilk, Contains 2% Or Less of: Partially Hydrogenated Soybean Oil, Salt, Calcium Carbonate, Eggs, Corn Starch, Corn Syrup Solids, Colored With Yellow 5 and Red 40, Niacin, Iron, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12. Contains Egg, Milk and Wheat Ingredients. May Contain Soybean Ingredients.
Instructions: Heat Skillet Over Medium-High Heat Or Electric Griddle to 375 F. Grease Lightly With Crisco Oil. Combine Pancake Mix and Water In Bowl. Stir Just Until Large Lumps Disappear. Batter Will Be Slightly Lumpy. Pour Slightly Less Than 1/4 Cup Batter For Each Pancake Onto Hot Griddle. Cook 1 to 1-1/2 Minutes On Each Side Or Until Golden Brown. Waffle Directions: 1. Heat Waffle Iron. 2. In Large Bowl, Combine 2 Cups Pancake Mix, 1-1/4 Cup Crisco Oil and 2 Eggs. 3. Stir Until Large Lumps Disappear. 4. Bake In Hot Waffle Iron Until Steaming Stops and Waffle Is Golden Brown. Makes 12 (4X4-Inch) Waffles. For Fluffier Pancakes Use 1-1/2 Cups Mix, 2 Tablespoons Crisco Oil, 3/4 Cup Milk, 2 Eggs. Prepare Pancake Batter According to Package to Make 8-11 Pancakes. Perfect Pancake Tips: Griddle Or Pan Is Ready When Drops of Water Sizzle and Disappear. Pancakes Will Stick If Griddle Is Too Cool Or Brown Too Quickly If It Is Too Hot. Combine Ingredients Into Bowl and Stir With A Whisk Or Spoon Just Until Large Lumps Are Gone. Batter Will Be Slightly Lumpy. Overmixing Will Result In Thinner Pancakes. For Thicker Pancakes, Use A Little Less Water. For Thinner Pancakes, Use A Little More Water. Pancakes Are Ready to Turn When The Bottoms Are Brown and Bubbles On The Surface Begin to Pop. Turning Pancakes More Than Once Will Result In Tougher Pancakes.
|Amount Per Serving|
|Calories From Fat||15|
|% Daily Value|
|Total Fat 1.5 G||2|
|Saturated Fat 0 G||0|
|Trans Fat 0 G|
|Cholesterol <5 Mg||1|
|Sodium 450 Mg||19|
|Total Carbohydrate 31 G||10|
|Dietary Fiber <1 G||4|
|Sugars 7 G|
|Protein 4 G|
(-) Information is currently not available for this nutrient.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
Calories per gram:
Fat 9•Carbohydrate 4•Protein 4