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HOW TO MAKE: Cooking times vary depending on your equipment. Do not consume/eat raw batter. Pancakes: 1. Preheat griddle or non-stick skillet to 375 degrees F or MED-HIGH. 2. Measure pancake mix, milk, egg and oil in medium bowl according to chart below. Mix with wire whisk or fork just until large lumps disappear. DO NOT OVERMIX. Allow batter to rest 4-5 min. 3. Pour batter in ¼ cupfuls onto lightly greased griddle or skillet. 4. Cook until pancakes bubble and bottom is golden brown, about 1 min on each side. Turn only once. CHART: 10-12 Pancakes: 1 cup of mix, 3/4 cup milk, 1 egg, 1 Tbsp vegetable oil. 20-25 Pancakes: 2 cups of mix, 1-1/2 cups milk, 2 eggs, 2 Tbsp vegetable oil. 30-26 Pancakes: 3 cups of mix, 2-1/4 cups milk, 3 eggs, 3 Tbsp vegetable oil. Chef Tips:For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. Waffles (makes seven 7-inch round waffles): 2 cups pancake mix 2 eggs 1 ½ cups milk 1/3 cup oil 1. Preheat waffle iron according to iron manufacturer's directions. 2. Stir pancake mix, eggs, milk, and oil in medium bowl with wire whisk or fork just until large lumps disappear. DO NOT OVERMIX. Allow batter to rest 4-5 min. 3. Cook according to waffle iron directions or until steam slows and waffle is golden brown. Remove carefully. Once opened, reseal and store in a cool dry place.
ALLERGENS: Contains Wheat.
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