Aunt Jemima Complete Pancake & Waffle Mix Box - 5 LB
Pancake & Waffle Mix, Original, Complete, Giant Size
No added colors or flavors. Per Serving: 160 calories; 0 g sat fat (0% DV); 470 mg sodium (20% DV); 5 g total sugars. Makes about 98 Pancakes. www.auntjemima.com. how2recycle.info. SmartLabel: Scan for more food information or call 1-800-407-2247. More recipes online at www.auntjemima.com. Visit us at www.auntjemima.com. We're here to help. Auntjemima.com or 800.407.2247. Please have package available when calling. Made in USA.
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Calories | Amount Per serving 160 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 2% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 470mg | 20% | ||||
Potassium | Amount Per serving 50mg | 0% | ||||
Total Carbohydrate | Amount Per serving 33g | 12% | ||||
Dietary Fiber | Amount Per serving 1g | 3% | ||||
Total Sugars | Amount Per serving 5g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 5g | 9% | ||||
Protein | Amount Per serving 5g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving 60mg | 4% | ||||
Iron | Amount Per serving 1.7mg | 8% |
Kosher
Contains: Contains milk and wheat ingredients.
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. Just add water for pancakes. Pancakes: Makes 10 to 12 Pancakes: 2 Cups mix (Dry measure), 1-1/2 Cups water (Liquid measure). 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water. For thicker pancakes, add less water. 3. Add mix. 4. Hand Mixing: Using a wire whip, mix just until large lumps disappear. Machine Mixing: Using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn, and cook for another 60 seconds. Large Batch Preparation Instruction: Full box-5 lbs: About 98-4 Inches (2 oz) pancakes (or) about 48-7 Inches (4 oz) waffles: Ingredients: 3 qts (6 lbs) (measure) water (room temperature: 70 degrees-75 degrees F), Full box (5 lbs) (measure) pancake mix, 2-1/2 cups (measure) vegetable oil (waffles only). Small Batch - 1 LB: about 21-4 Inches (2 oz ) pancakes (or) about 9-7 Inches (4 oz) waffles: Ingredients: 2-1/2 cups (1 lb 6 oz) (measure) water (room temperature: 70 degrees-75 degrees F), 3-1/2 cups (1 lb) (measure) pancake mix, 1/2 cup (measure) vegetable oil (waffles only). Waffle Directions: 1. Preheat waffle iron according to manufacturer's directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a No. 8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat. Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days. Bring refrigerated batter back to room temperature prior to using. Stir batter that has been refrigerated or allowed to stand. Don't mix old batter with fresh batter. Don't add additional liquid to batter which has been stored. To hold, place prepared pancakes in small stacks in pan on steamtable at medium No. 5-6 setting. For best results, keep covered. Tastes great with Aunt Jemima Original Syrup. To Open: Press here and pull back.
QUAKER OATS
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