1. Add 2/3 cup cool water to container; replace lid tightly. 2. Turn bottle upside down; tap lid. Shake container hard for 30 seconds. Loosen any remaining mix; shake again. 3. Pour batter onto hot greased skillet*. High altitude (3500-6500 ft): No change. Refrigerate batter up to 3 days. * If batter is too thick, add up to 1 tbsp cool water. Do not eat raw pancake batter.
Refrigerate batter up to 3 days.
Contains wheat, soy and milk ingredients.
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