These fluffy pancakes special is that they are made from whole grain wheat and are lightly sweetened with pure maple sugar. Nutritious and delicious these all-natural pancakes and waffles are sure to please. Her family loves them so will yours. Award-winning jam maker acclaimed pastry chef and restaurateur Sarabeth's personal search for perfection extends to everything she createsFeatures
- Capacity - 19 oz.
- Pack of 8
Whole Wheat Flour Unbleached Enriched Wheat Flour (Niacin Reduced Iron Thiamine Mononitrate Riboflavin Folic Acid) Maple Sugar Double Acting Baking Powder Pure Vanilla Powder Sea Salt.Warning
Contains wheat. This product is manufactured on shared equipment with wheat egg soy and milk.Diections
For Twelve 4-Inch Pancakes or Six 6-Inch Waffles. 1-3/4 cups plus 2 tbsp. of mix (half of the bag); 2 eggs; 1-1/4 cups of 2% lowfat milk; 1 tbsp. of unsalted melted butter. In a large mixing bowl whisk 2% lowfat milk eggs and unsalted melted butter. Add mix and fold gently until combined. For Pancakes: Preheat a lightly oiled griddle or skillet over medium heat. Using a 2-inch diameter ice cream scoop place batter on the griddle. Leave a small space between pancakes. Spread batter with back of scoop in circular motion. Lower heat cook pancakes until bubbles appear on surface and the bottoms are lightly browned about 2-3 minutes. Turn over and cook the other side until bottoms are brown. For blueberry pancakes sprinkle blueberries on top of pancake batter before turning over. For thinner pancakes add a small amount of additional milk into the batter. For Waffles: Preheat a lightly oiled waffle iron according to manufacturer's instructions. Using a 2-inch diameter ice cream scoop place 2 level-portioned scoops of