Aunt Jemima

Pancake & Waffle Mix, Complete, Buttermilk

Nutritional Info

Nutrition Facts

about 20 servings per container
Serving Size: 0.33 cup mix (45 g)

 
Calories150
     Calories from Fat15

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)
     Saturated Fat0 g
     Polyunsaturated Fat.5 g
     Monounsaturated Fat.5 g
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium450 mg (19%)
Total Carbohydrate31 g (10%)
     Dietary Fiber1 g (4%)
     Sugars6 g
Protein5 g

Vitamin A0%
Vitamin C0%
Calcium10%
Iron10%
Potassium60 mg (2%)
Thiamin15%
Riboflavin10%
Niacin10%
Folic Acid10%
Phosphorus20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

32 oz.

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Product Details

Just add water for pancakes. No artificial coloring or preservatives. Since 1889. Per Serving: 150 calories; 0 g sat fat (0% DV); 450 mg sodium (19% DV); 6 g sugars; calcium (10% DV); iron (10% DV). More recipes online at www.auntjemima.com. Visit us at www.auntjemima.com. Questions or comments? Call 1-800-407-2247. Please have package available when calling. Please recycle this carton. Made in USA.

Ingredients

Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Dried Buttermilk, Partially Hydrogenated Soybean Oil, Salt, Wheat Gluten, Calcium Carbonate, Corn Syrup Solids, Sodium Caseinate, Mono and Diglycerides, Lactic Acid.

Warnings

Contains wheat and milk ingredients. May contain traces of egg.

Directions

Makes 12 to 18 pancakes. 2 cups mix, dry measure; 1-1/2 cups water, liquid measure. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine. 4. Turn when pancakes bubble and bottoms are golden brown. Tip: For soft and fluffy pancakes, avoid turning them more than once. To Open: Lift tab and pull. To Close: Tuck red tab in. Waffles: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1-1/2 cups water 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 twelve 4 inch waffles.

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