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Stonewall Kitchen

Gingerbread Pancake & Waffle Mix

Nutritional Info

Nutrition Facts

Serving Size: 1/3 cup dry mix (47g)
Servings Per Container: approx 9

 
Calories160
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (1%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium430 mg (18%)
Potassium0 mg (0%)
Total Carbohydrate35 g (12%)
     Dietary Fiber1 g (4%)
     Sugars3 g
Protein4 g

Vitamin A1%
Vitamin C1%
Calcium10%
Iron13%

* 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

16 oz.

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Product Details

An old-fashioned New England holiday favorite is the sweetly spiced flavor of gingerbread. We love making these pancakes and waffles as a part of a special morning. They are light and flavorful with just the right touch of sugar, spice and everything nice! Topped with butter and our Pure Maine Maple Syrup, they are one of the best ways we can think of to start the day. You can also enjoy wonderful waffles or pancakes as a fantastic dessert. Top a warm waffle with vanilla ice cream and drizzle caramel sauce...delectable! Make silver dollar sized pancakes and spread each one with a spoonful of our Caramel Apple Butter mixed with a little softened cream cheese. Top with fresh whipped cream and finely chopped crystallized ginger for an elegant and simply fantastic end to any meal. Enjoy - Jonathan King and Jim Stott.

Ingredients

Enriched Wheat, Flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Yellow Corn Flour, Malt Powder (malt powder, malted barley flour, wheat flour, dextrose), Molasses Powder (molasses, soy flour, wheat starch, partially hydrogenated sybeean oil, silicon dioxide, soy lecithin), Natural Flavor, Sodium Bicarbonate, Sugar, Monocalcium Phosphate, Spices, Salt, Sodium Acid Pyrophosphate, Buttermilk Powder.

Directions

Gingerbread Pancakes: 1 medium egg, 3/4 cup milk, 1 Tbsp melted butter, 1 cup Gingerbread Pancake & Waffle Mix. Beat egg and milk together. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Ladle onto 350 degree griddle and flip when air bubbles begin to pop. Turn once and cook until done. (Makes approximately 5-6 plate-size pancakes.) Gingerbread Waffles: 1 medium egg, 1/2 cup + 2 Tbsp water, 2 Tbsp melted butter, 1 cup Gingerbread Pancake & Waffle Mix. Beat egg and water together. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Ladle onto hot waffle iron and remove when golden brown. (Makes about 3-4 waffles, depending on size of waffle maker.)

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