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May 2023
Customer since 2023
Woodbridge, VA
May 2023
Customer since 2015
Alexandria, VA
May 2023
Customer since 2021
Falls Church, VA
Just add water to bottle & shake. Makes 15-18 pancakes. Per 1/2 Cup Dry Mix Serving: 220 calories; 0.5 g sat fat (3% DV); 690 mg sodium (29% DV); 7 g sugars. 100% satisfaction guaranteed. www.bigy.com. Product of USA.
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Palm Oil, Contains 2% Or Less Of Each Of The Following: Dextrose, Buttermilk Solids, Egg White, Salt, Corn Syrup Solids, Tricalcium Phosphate, Soy Lecithin, Sodium Caseinate, Aluminum Sulfate, Dipotassium Phosphate, Monoglycerides, Xanthan Gum, Sodium Silicoaluminate, Sodium Lauryl Sulfate.
Loosen lid after shaking. Refrigerate batter up to 3 days after opening. Preparation Instructions: 1. Shake dry mix before starting. 2. Add 1-1/2 cups cool water. If butter is too thick, add slightly more liquid. Replace lid tightly. 3. Shake bottle upside-down for about 10 seconds, then loosen lid to release pressure. Tighten lid and shake until well mixed (approximately 30 seconds). 4. Pour batter onto preheated (375 degrees F) lightly greased griddle. Turn when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 3 days. More water may need to be added to batter.
Contains: wheat, soy, milk, egg.
Just add water to bottle & shake. Makes 15-18 pancakes. Per 1/2 Cup Dry Mix Serving: 220 calories; 0.5 g sat fat (3% DV); 690 mg sodium (29% DV); 7 g sugars. 100% satisfaction guaranteed. www.bigy.com. Product of USA.
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Palm Oil, Contains 2% Or Less Of Each Of The Following: Dextrose, Buttermilk Solids, Egg White, Salt, Corn Syrup Solids, Tricalcium Phosphate, Soy Lecithin, Sodium Caseinate, Aluminum Sulfate, Dipotassium Phosphate, Monoglycerides, Xanthan Gum, Sodium Silicoaluminate, Sodium Lauryl Sulfate.
Loosen lid after shaking. Refrigerate batter up to 3 days after opening. Preparation Instructions: 1. Shake dry mix before starting. 2. Add 1-1/2 cups cool water. If butter is too thick, add slightly more liquid. Replace lid tightly. 3. Shake bottle upside-down for about 10 seconds, then loosen lid to release pressure. Tighten lid and shake until well mixed (approximately 30 seconds). 4. Pour batter onto preheated (375 degrees F) lightly greased griddle. Turn when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 3 days. More water may need to be added to batter.
Contains: wheat, soy, milk, egg.