Just add milk, oil and egg. A good source of calcium & iron. No preservatives. No artificial coloring. Judged America's best for taste! Awarded by a panel of professional chefs of American Culinary ChefsBest.
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Carbonate (a Source of Calcium).
Pancakes: Makes 10 to 12 pancakes. 1 cup Mix (dry measure); 3/4 cup Milk (liquid measure); 1 Tablespoon Oil + 1 Egg. 1. Heat skillet over Medium-Low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients; stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken. 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. Larger Pancake Servings: 20-24 Pancakes = 2 cups Mix; 1 1/2 cups Milk; 2 Eggs; 2 tbsp Oil. For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. Waffle: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1-1/2 cups milk, 2 eggs and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes eight 4-inch waffles. Quick Tips: Do not beat out the characteristic lumps in the batter; overmixing will toughen pancakes. Lightly grease skillet or griddle with solid shortening, instead of oil, butter or margarine; solid shortening does not burn as easily.