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Pearl Milling Company Buttermilk Baking Mix
Pearl Milling Company Buttermilk Baking Mix
80 oz
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Place your order with peace of mind.
About
Details
Our Aunt Jemima® Buttermilk Complete Pancake & Waffle Mix lets you share a stack of pancakes with a light and fluffy texture on the busiest of mornings. It has the tasty sweetness of Aunt Jemima® pancakes with the tangy taste of buttermilk. Just add water, cook and enjoy!
• Just add water to create a stack of fluffy and yummy pancakes
• Great tasting
• No artificial coloring or preservatives
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Buttermilk Powder, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness).
Directions
Safe Handling Instructions: Pancake is made with raw flour so it not ready-to-eat and must thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
Pancakes (makes 10 to 12 pancakes): 2 cups mix (dry measure) and 1-1/2 cups water (liquid measure). 1. Preheat griddle to 375 (degrees) F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water, For thicker pancakes, add less water. 3. Add mix. 4. Hand mixing: use a wire whip, mix just until large lumps disappear. Machine mixing: using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1.2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Large Batch Preparation Instructions: Full Box (5 lbs): About 98 - 4 inch (2 oz) pancakes or about 48 - 7 inch (4 oz) waffles; Water (room temperature 70-75 degrees F): 3 qts (6 lbs); Pancake Mix: Full box (5 lbs); vegetable oil (waffles only): 2-1/2 cups. Small Batch: About 21 - 4 inch (2 oz) pancakes or about 9 - 7 inch (4 oz) waffles; Water (room temperature 70-75 degrees F): 2-1/2 cups (1 lb 6 oz); Pancake Mix: 3-1/2 cups (1 lb); Vegetable Oil (waffles only): 1/2 cup. Waffle Direction: 1. Preheat waffle iron according to manufacturer’s directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a (hashtag)8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat. Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. Bring refrigerated batter back to room temperature prior to using. For best results, keep covered. Stir batter that has been refrigerated or allowed to stand. Don't mix old batter with fresh batter. Don't add additional liquid to batter which has been stored. To hold, place prepared pancakes in small stacks in pan on steamtable at medium (No. 5-6) setting.
Warnings
Contains milk and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 490mg20%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 5g
Details
Our Aunt Jemima® Buttermilk Complete Pancake & Waffle Mix lets you share a stack of pancakes with a light and fluffy texture on the busiest of mornings. It has the tasty sweetness of Aunt Jemima® pancakes with the tangy taste of buttermilk. Just add water, cook and enjoy!
• Just add water to create a stack of fluffy and yummy pancakes
• Great tasting
• No artificial coloring or preservatives
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Buttermilk Powder, Palm Oil, Salt, Wheat Gluten, Corn Syrup Solids, Sodium Caseinate, Mono And Diglycerides, Dipotassium Phosphate, Lactic Acid, Tocopherols (to Preserve Freshness).
Directions
Safe Handling Instructions: Pancake is made with raw flour so it not ready-to-eat and must thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
Pancakes (makes 10 to 12 pancakes): 2 cups mix (dry measure) and 1-1/2 cups water (liquid measure). 1. Preheat griddle to 375 (degrees) F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water, For thicker pancakes, add less water. 3. Add mix. 4. Hand mixing: use a wire whip, mix just until large lumps disappear. Machine mixing: using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1.2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Large Batch Preparation Instructions: Full Box (5 lbs): About 98 - 4 inch (2 oz) pancakes or about 48 - 7 inch (4 oz) waffles; Water (room temperature 70-75 degrees F): 3 qts (6 lbs); Pancake Mix: Full box (5 lbs); vegetable oil (waffles only): 2-1/2 cups. Small Batch: About 21 - 4 inch (2 oz) pancakes or about 9 - 7 inch (4 oz) waffles; Water (room temperature 70-75 degrees F): 2-1/2 cups (1 lb 6 oz); Pancake Mix: 3-1/2 cups (1 lb); Vegetable Oil (waffles only): 1/2 cup. Waffle Direction: 1. Preheat waffle iron according to manufacturer’s directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a (hashtag)8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat. Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. Bring refrigerated batter back to room temperature prior to using. For best results, keep covered. Stir batter that has been refrigerated or allowed to stand. Don't mix old batter with fresh batter. Don't add additional liquid to batter which has been stored. To hold, place prepared pancakes in small stacks in pan on steamtable at medium (No. 5-6) setting.
Warnings
Contains milk and wheat ingredients.
Common questions
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