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|about 19 servings per container|
|Serving Size: 0.33 cup mix (47 g)|
|dry mix alone||prepared as directed|
|Calories from Fat||0||70|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)||8 g (12%)|
|Saturated Fat||0 g (0%)||2 g (10%)|
|Polyunsaturated Fat||.5 g|
|Monounsaturated Fat||0 g|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||75 mg (25%)|
|Sodium||740 mg (31%)||800 mg (33%)|
|Total Carbohydrate||33 g (11%)||37 g (12%)|
|Dietary Fiber||1 g (5%)||1 g (5%)|
|Sugars||7 g||10 g|
|Protein||4 g||8 g|
|Potassium||50 mg (1%)||160 mg (5%)|
No artificial coloring or preservatives. Since 1889. Per Serving: 150 calories; 0 g sat fat (0% DV); 740 mg sodium (31% DV); 7 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.
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.
Contains wheat ingredients. May contain traces of milk, egg and soy.
Makes 10 to 12 pancakes. 1 cup mix, dry measure; 3/4 cup milk, liquid measure; 1 tbsp oil + 1 egg. 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 1 cup Aunt Jemima mix, 3/4 cup milk, 1 egg and 2 tbsp oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour 1/4 cup of batter onto lightly greased waffle iron. Bake until steaming stops. Makes six 4 inch waffles.
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