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Sweet'N Low Pancake Mix, Low Fat, Sugar Free
Sweet'N Low Pancake Mix, Low Fat, Sugar Free
8 oz
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About
Details
Not for weight control. See side panel for nutrition facts. Cholesterol-free low sodium. Just add water. Serving Suggestions: Top pancakes with diet margarine; diet pancake syrup or diet preserves. Dessert Crepes can be filled with diet preserves or fresh fruits, rolled and garnished with a sprinkling of Sweet 'N Low sugar substitute. Certified kosher by the Chicago Rabbinical Council. Try our other fine Sweet 'N Low brand bakery products. Diet Exchanges: Three 3 inches pancakes are approximately equal to one bread exchange.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Corn Flour, Lecithinated Soy Flour, Dried Egg White with Sodium Lauryl Sulfate, Potassium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate.
Directions
Ingredients for 4 Pancakes: 1/4 cup mix, 3 tblsp Water; Ingredients for: 8 Pancakes: 1/2 cup mix, 1/3 cup water; Ingredients for 16 Pancakes: 1 cup mix, 2/3 cup water; Ingredients for 32 Pancakes: package mix, 1-1/4 cup water. 1. Mix: Water and pancake mix in a bowl. Stir: Until dry lumps disappear. 2. Prepare Pan: Spray griddle or skillet with a non-fat vegetable coating. Heat: Skillet until a drop of water sizzles. 3. Pour: 1 tablespoon of batter at a time onto skillet. Turn when edges start to brown. For Crepes (for inverted-type crepe pan): Add 1/4 cups water to contents of package. Mix until smooth. Spray outside of crepe pan with non-fat vegetable coating. Heat crepe pan. Dip the outside of heated crepe maker into shallow pan of batter until it stops sizzling. Cook crepe on side until it appears dry. (for right-side up skillet) Add 1-1/4 cups water to contents of package. Mix until smooth. Spray pan with non-fat vegetable coating. Heat skillet. Ladle 1/8 cup (1 fl oz) batter into skillet. Tilt pan immediately, in a circular fashion to coat evenly. Cook crepe on one or both sides. Yield: 16 - 7 inch crepes. For one crepe, use 2 tblsp. mix and 2 tblsp water.
Warnings
Contains eggs, wheat, and soybean.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 50mg2%
- Total Carbohydrate 34g11%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 5g
Details
Not for weight control. See side panel for nutrition facts. Cholesterol-free low sodium. Just add water. Serving Suggestions: Top pancakes with diet margarine; diet pancake syrup or diet preserves. Dessert Crepes can be filled with diet preserves or fresh fruits, rolled and garnished with a sprinkling of Sweet 'N Low sugar substitute. Certified kosher by the Chicago Rabbinical Council. Try our other fine Sweet 'N Low brand bakery products. Diet Exchanges: Three 3 inches pancakes are approximately equal to one bread exchange.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Corn Flour, Lecithinated Soy Flour, Dried Egg White with Sodium Lauryl Sulfate, Potassium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate.
Directions
Ingredients for 4 Pancakes: 1/4 cup mix, 3 tblsp Water; Ingredients for: 8 Pancakes: 1/2 cup mix, 1/3 cup water; Ingredients for 16 Pancakes: 1 cup mix, 2/3 cup water; Ingredients for 32 Pancakes: package mix, 1-1/4 cup water. 1. Mix: Water and pancake mix in a bowl. Stir: Until dry lumps disappear. 2. Prepare Pan: Spray griddle or skillet with a non-fat vegetable coating. Heat: Skillet until a drop of water sizzles. 3. Pour: 1 tablespoon of batter at a time onto skillet. Turn when edges start to brown. For Crepes (for inverted-type crepe pan): Add 1/4 cups water to contents of package. Mix until smooth. Spray outside of crepe pan with non-fat vegetable coating. Heat crepe pan. Dip the outside of heated crepe maker into shallow pan of batter until it stops sizzling. Cook crepe on side until it appears dry. (for right-side up skillet) Add 1-1/4 cups water to contents of package. Mix until smooth. Spray pan with non-fat vegetable coating. Heat skillet. Ladle 1/8 cup (1 fl oz) batter into skillet. Tilt pan immediately, in a circular fashion to coat evenly. Cook crepe on one or both sides. Yield: 16 - 7 inch crepes. For one crepe, use 2 tblsp. mix and 2 tblsp water.
Warnings
Contains eggs, wheat, and soybean.
Common questions
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