• Delicious thin pancakes
• Swedish tender
• Finely textured and rich tasting
• Excellent with lingo berries
• Size - 12 Oz.
• Pack Of 12

Pancake Recipe (Serves 4): 1 cup Swedish Pancake Mix 1-1/2 cups water (or milk if desired) 1 egg. Mix ingredients until smooth. Batter can be prepared by stirring thoroughly or by mixing in a shaker or quart jar. Batter should be very thin. Pre-heat griddle skillet or Swedish Platt pan to 400 degrees. (Note: Because of the thinness of these pancakes heat must be 400 degrees or more) grease lightly or blend 1 tablespoon melted butter or shortening into the batter when mixing. Pour 1 tablespoon melted butter or shortening into the batter when mixing. Pour 1 tablespoon of batter from tip of spoon for each pancake. Since the batter is very thin it does not bubble as heavier batter does. Brown lightly on both sides and serve on warm plate. Waffle Recipe (Serves 4): 1 cup Swedish Pancake Mix 1 cup milk 1 egg 1 tablespoon melted butter. Mix ingredients until smooth. Use conventional baking method (Note: Because of the thinness of this batter heat must be 400 degrees or more) brushing waffle iron lightly with butter between each baking process. Swedish Pancake Mix is finely-textured thus batter will be thinner than regular waffle batter. Result will be tender rich-tasting waffles.

Wheat Flour Malted Barley Flour Whey Powder (from Milk) Sugar Baking Powder Salt.

• Flavor - Bavarian Potato.
• Pack of 12
• Item Weight - 6.63 oz.

Dehydrated Potatoes Potato Starch Salt Disodium Phosphate Mono and Diglycerides Sodium Citrate Parsley Palm Oil Natural and Artificial Flavors Sodium Metabisulfite (Used to Protect Quality) Onions Ascorbyl Palmitate Riboflavin and Turmeric Extract (for Color).

Contains sulfites.

In medium bowl stir contents of package with 3 cups water. Let mixture stand 2 minutes or until slightly thickened. In 12 - inch nonstick skillet heat 2 tablespoons vegetable oil over medium heat. For each pancake drop 2 tablespoons batter into hot oil; spread to 0.5 - inch thickness and cook over medium heat 6 minutes or until golden brown turning once. Repeat with remaining batter adding more oil as needed. For thin crisp pancakes stir additional water into batter. For richer pancakes stir 1 egg beaten into batter.