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Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
Aunt Jemima Buttermilk Baking Mix
$3.79
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Aunt Jemima Buttermilk Baking Mix

32 oz
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Available in 20149
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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. It is also low fat, a good source of calcium and iron and contains no artificial color or flavors. Just add water, cook and enjoy!


Ingredients

Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine 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).


Warnings

Contains milk and wheat ingredients.


Directions

Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be 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.

Waffles: Heat waffle iron. Combine 2 cups Aunt Jemima mix, 1-1/2 cups water and 1/3 cup oil; Stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes 12-4 inches waffles. Pancakes: Makes 12 to 18 pancakes. 2 Cups milk dry measure. 1-1/2 Cups water liquid measure. (1) Heat skillet over medium low heat or electric griddle to 375 degrees F. (2) Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1-2 minutes to thicken. (3) Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter, or margarine. (4) Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Tip: For soft and fluffy pancakes, avoid turning them more than once.

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Nutrition Facts

Serving Size 0.33 cup
Servings Per Container ABOUT 20
  • Amount Per Serving
  • Calories 160
  • % Daily Value
    • Total Fat 1.5g
      2%
    • Saturated Fat 0g
      0%
    • Trans Fat 0g
    • Polyunsaturated Fat 0g
    • Monounsaturated Fat 0g
    • Cholesterol 0mg
      0%
    • Sodium 490mg
      20%
    • Total Carbohydrate 32g
      11%
    • Dietary Fiber 1g
      4%
    • Sugars 5g
    • Protein 5g
Percent Daily Values are based on a 2,000 calorie diet.

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