4-Inch Pancakes: 6 - 7. Mix: 1 cup. Cold Water: 2/3 cup. 4-Inch Pancakes: 12 - 14. Mix: 2 cups. Cold Water: 1-1/3 cups. 4-Inch Pancakes: 18 - 21. Mix: 3 cups. Cold Water: 2 cups. Tip: For thinner pancakes, add more water. For thicker pancakes, add more mix. 1. Heat: Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle. 2. Whisk: Measure mix by lightly spooning it into measuring cup and leveling it off. Whisk mix and water. Do not over-mix. Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. Do not eat raw batter. 3. Cook: Cook 1 - 1-1/2 minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown. High Altitude: No adjustment necessary.
Contains: wheat, milk. May contain egg, soy and tree nuts.
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