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Hungry Jack Pancake Mix, Buttermilk
Hungry Jack Pancake Mix, Buttermilk
7 oz
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About
Details
Per 1/2 Cup Dry Mix: 190 calories; 0 g sat fat (0% DV); 480 mg sodium (21% DV); 9 g total sugars. A good source of calcium & 6 vitamins plus iron. Makes 10 pancakes. Complete. Just add water. For over 70 years Hungry Jack has been working hard to give you easy ways to enjoy simple, delicious meals that satisfy. There's no frills or fuss, just the great taste of hearty meals that turn our right every time. So pull up a chair and dig into delicious. hungryjack.com. Question or comments? 1-888-767-7494. Visit us at hungryjack.com. Go to hungryjack.com for recipes and other great ideas.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Buttermilk, Contains 2% Or Less Of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Eggs, Corn Starch, Colored With Yellow 5 And Red 40, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
Directions
All it takes to make 10 pancakes. 1 pouch; 1 cup water. Get Ready: Coat that pan or griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. Perfect Pancake Tips: You know your pan or griddle is ready when drops of water sizzle and disappear. Your pancakes will stick if the pan or griddle is too cool or brown too quickly if it is too cool or brown too quickly if it is too hot. Mix: Your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your mix stand for 3 minutes. Toss those ingredients into bowl and stir 'em all up with a whisk or spoon just until large lumps are gone. Don't worry, batter will be a little lumpy. If you overmix it, you'll get thinner pancakes. If you want thicker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. Pour on a little less than 1/4 cup batter for each pancake onto your hot pan or griddle. Cook 'Em Up: 1 to 1-1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Perfect Pancake Tips: Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes.
Warnings
Contains egg, milk and wheat ingredients. May contain soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 480mg20%
- Total Carbohydrate 39g13%
- Dietary Fiber 1g4%
- Sugars 9g
- Protein 5g
Details
Per 1/2 Cup Dry Mix: 190 calories; 0 g sat fat (0% DV); 480 mg sodium (21% DV); 9 g total sugars. A good source of calcium & 6 vitamins plus iron. Makes 10 pancakes. Complete. Just add water. For over 70 years Hungry Jack has been working hard to give you easy ways to enjoy simple, delicious meals that satisfy. There's no frills or fuss, just the great taste of hearty meals that turn our right every time. So pull up a chair and dig into delicious. hungryjack.com. Question or comments? 1-888-767-7494. Visit us at hungryjack.com. Go to hungryjack.com for recipes and other great ideas.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Buttermilk, Contains 2% Or Less Of: Salt, Canola Oil, Potassium Bicarbonate, Calcium Carbonate, Eggs, Corn Starch, Colored With Yellow 5 And Red 40, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
Directions
All it takes to make 10 pancakes. 1 pouch; 1 cup water. Get Ready: Coat that pan or griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. Perfect Pancake Tips: You know your pan or griddle is ready when drops of water sizzle and disappear. Your pancakes will stick if the pan or griddle is too cool or brown too quickly if it is too cool or brown too quickly if it is too hot. Mix: Your pancake mix and water in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your mix stand for 3 minutes. Toss those ingredients into bowl and stir 'em all up with a whisk or spoon just until large lumps are gone. Don't worry, batter will be a little lumpy. If you overmix it, you'll get thinner pancakes. If you want thicker pancakes, just use a little less water. If thinner pancakes are your thing, use a little more water. Pour on a little less than 1/4 cup batter for each pancake onto your hot pan or griddle. Cook 'Em Up: 1 to 1-1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Perfect Pancake Tips: Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes.
Warnings
Contains egg, milk and wheat ingredients. May contain soybean ingredients.
Common questions
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