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Ingredients |
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Artificial Blueberry Bits (Dextrose, Yellow Corn Flour, Partially Hydrogenated Soybean and Cottonseed Oils, Citric Acid, Artificial Flavor, Colored with Blue 2 Lake and Red 40 Lake), Sugar, Dextrose, Baking Powder (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), contains 2% or less of: Partially Hydrogenated Soybean Oil, Salt, Potassium Bicarbonate, Calcium Carbonate, Corn Starch, Eggs, Corn Syrup Solids, Maltodextrin, Modified Corn Starch, Natural and Artificial Flavor, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
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Directions |
Perfect pancake tips:
Griddle or pan is ready when drops of water sizzle and disappear. Pancakes will stick if griddle is too cool or brown too quickly if it is too hot.
Combine ingredients into bowl and stir with a whisk or spoon just until large lumps are gone. Batter will be slightly lumpy. Overmixing will result in thinner pancakes.
For thicker pancakes, use a little less water.
For thinner pancakes, use a little more water.
Pancakes are ready to turn when the bottoms are brown and bubbles on the surface begin to pop. Turning pancakes more than once will result in tougher pancakes.
Waffle directions.
1. Heat waffle iron.
2. In large bowl, combine 2 cups pancake mix, 1 1/4 cups water, 1/4 cup Crisco® oil and 1 egg.
3. Stir until large lumps disappear.
4. Bake in hot waffle iron until steaming stops and waffle is golden brown. Makes 10 (4x4-inch) waffles.
Everybody's happy when it's Hungry Jack®.
Basic recipe.
To make - 6-8 pancakes. Mix -1 cup. Water - 3/4 cup.
To make - 12-16 pancakes. Mix -2 cup. Water - 1 1/2 cup.
To make - 18-22 pancakes. Mix -3 cup. Water - 2 1/4 cup.
1. Prepare.
Skillet or griddle by lightly coating with Crisco pure vegetable oil. Heat skillet over medium-high heat, or electric griddle to 375 degrees F.
2. Combine.
Pancake mix and water in bowl. Stir just until large lumps disappear. Batter will be slightly lumpy.
For best results, let prepared mix stand for 3 minutes.
3. Pour.
Slightly less than 1/4 cup batter for each pancake onto hot griddle.
4. Cook.
1 to 1 1/2 minutes on each side or until golden brown.
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