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Archer Farms Pancake & Waffle Mix, Protein Buttermilk
Archer Farms Pancake & Waffle Mix, Protein Buttermilk
18 oz
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About
Ingredients
Whole Wheat Flour, Sugar, Wheat Protein Isolate, Whey Protein Isolate, Leavening (baking Soda, Monocalcium Phosphate) Salt, Soybean Oil, Natural Flavor, Whey, Buttermilk, Egg Whites.
Directions
What You'll Need: Quantity: About 12 pancakes (4-inch); 2 cups mix; 1-1/4 cups cool water (For a richer flavor and texture, use milk or buttermilk in place of the water). Quantity: About 24 pancakes (4-inch); 4 cups mix; 2-1/2 cups cool water (For a richer flavor and texture, use milk or buttermilk in place of the water). Quantity: 12 (4-inch) waffles; 2 cups mix; 1 cup cool water (For a richer flavor and texture, use milk or buttermilk in place of the water); 1 egg; 2 tbsp oil. Do not eat raw batter. Pancakes: Heat electric griddle to 375 degrees F or skillet over medium heat. Grease lightly with oil, if necessary. Combine ingredients in a large bowl. Whisk until batter is moistened and slightly lumpy; do not overmix. Pour about 1/4 cup butter onto hot griddle for each pancake. Cook about 1/4 minutes per side or until golden brown. Waffles: Heat lightly greased waffle iron. Combine ingredients as directed above. Pour desired amount of batter into iron. Bake until steaming stops and waffles are cooked.
Warnings
Contains egg, milk and wheat; Processed in a facility that also handles soy and tree nut ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 2g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 370mg15%
- Total Carbohydrate 40g13%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 13g
Ingredients
Whole Wheat Flour, Sugar, Wheat Protein Isolate, Whey Protein Isolate, Leavening (baking Soda, Monocalcium Phosphate) Salt, Soybean Oil, Natural Flavor, Whey, Buttermilk, Egg Whites.
Directions
What You'll Need: Quantity: About 12 pancakes (4-inch); 2 cups mix; 1-1/4 cups cool water (For a richer flavor and texture, use milk or buttermilk in place of the water). Quantity: About 24 pancakes (4-inch); 4 cups mix; 2-1/2 cups cool water (For a richer flavor and texture, use milk or buttermilk in place of the water). Quantity: 12 (4-inch) waffles; 2 cups mix; 1 cup cool water (For a richer flavor and texture, use milk or buttermilk in place of the water); 1 egg; 2 tbsp oil. Do not eat raw batter. Pancakes: Heat electric griddle to 375 degrees F or skillet over medium heat. Grease lightly with oil, if necessary. Combine ingredients in a large bowl. Whisk until batter is moistened and slightly lumpy; do not overmix. Pour about 1/4 cup butter onto hot griddle for each pancake. Cook about 1/4 minutes per side or until golden brown. Waffles: Heat lightly greased waffle iron. Combine ingredients as directed above. Pour desired amount of batter into iron. Bake until steaming stops and waffles are cooked.
Warnings
Contains egg, milk and wheat; Processed in a facility that also handles soy and tree nut ingredients
Common questions
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