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Hodgson Mill Pancake Mix, Whole Wheat Buttermilk
Hodgson Mill Pancake Mix, Whole Wheat Buttermilk
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Hodgson Mill Pancake Mix, Whole Wheat Buttermilk

16 oz
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Details

Premium quality. Cholesterol free. Trans fat free. Whole grain. Since 1882. New! Have a grain day! Rich in whole grain to help reduce the risk of heart disease and certain cancers. The Food and Drug Administration states that diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers! 100% Whole Grain: 35 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Certified by the Whole Grains Council to have 35 grams or more per serving. Family owned since 1882. Hodgson Mill has been producing fine foods from grain since 1882. Our pancake mixes are whole grain, stone ground, without artificial preservatives or synthetic additives - they're better that way. Nothing added, nothing taken away. Hodgson Mill believes in quality. We promise you a wholesome, delicious and satisfying product, from America's heartland. Our customer service team is always happy to hear from you. Comments and questions welcome. Hodgson Mill, Inc., 1100 Stevens Ave., Effingham, IL 62401. 800.525.0177. HodgsonMill.com. Produced in a peanut/tree nut free facility. This package sold by weight, not by volume. Contents may have settled during shipping. Carton made with 100% recycled paperboard. Minimum 35% post consumer content. Made in USA.


Ingredients

Whole Wheat Flour, Whole Grain Yellow Corn Meal, Buttermilk Solids, Dextrose, Leavening (Monocalcium Phosphate, Baking Soda), Salt.


Directions

6-8 Pancakes: 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 Pancakes: 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 Pancakes: 3 cups pancake mix; 2 cups milk; 2 eggs; 4 tbsp. oil. Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. Mix just until blended. Let stand for 5 minutes. For thinner pancakes use more milk, for thicker pancakes use less milk. Pancakes: Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Waffles: 2 Large Waffles: 1-1/2 cup pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. Pour into preheated waffle iron, bake 4-5 min. Serve hot. Top with your favorite syrup, fresh fruit, honey, molasses, jams or jellies. Helpful Hints: Keep Warm: Place in a single layer on an ungreased cookie sheet and cover with foil. Put in a warm oven (250 degrees F) to keep approximately 10 minutes. Freeze: Wrap in foil or freezer bags removing as much air as possible. Freeze. Reheat in Oven: Preheat oven to 375 degrees F. Place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. Bake 8 to 10 minutes. Reheat in Microwave: Remove frozen pancakes from freezer wrap. Stack 3 high on microwave-safe plate. Leave uncovered and microwave on high 1 minute or until hot. Variations: Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or smaller recipes. Apple Pancakes: Decrease milk to 1/3 cup and stir 1 cup applesauce into batter. Blueberry Pancakes: Fold 1/2 cup blueberries into batter. Cheese Pancakes: Stir 1 cup shredded cheddar cheese into batter. Ham Pancakes: Stir 1/2 cup chopped cooked ham into batter. Nut Pancakes: Stir 1/2 cup chopped nuts into batter.

Nutrition Facts

Serving Size 0.334
Servings Per Container about 11
  • Amount Per Serving
  • Calories 130.0
  • % Daily Value
    • Total Fat 1g
      2%
    • Saturated Fat 0g
      0%
    • Trans Fat 0g
    • Cholesterol 0mg
      0%
    • Sodium 320mg
      13%
    • Total Carbohydrate 28g
      9%
    • Dietary Fiber 4g
      16%
    • Sugars 2g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

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