Blueberry Pancake & Waffle Mix
551111 | Stonewall Kitchen
Description
Details for Blueberry Pancake & Waffle Mix
Made in USA
Weight
16 oz.
Additional Information
From your pantry you will need: 1 large egg, 1/2 cup milk (add more if too thick), 2 TBSP unsalted butter
Nutritional Info for Blueberry Pancake & Waffle Mix
Ingredients
Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Whole Wheat Flour, Dried Blueberries (blueberries, sugar, sunflower oil), Whole Grain Oats, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Sugar, Degerminated Yellow Corn Grits, Salt, Wheat Bran, Vanilla Flavor, Blueberry Flavor, Citric Acid, Soy Flour
Allergens
- SOY
- WHEAT
Gluten Status
Gluten
Is Organic
No
Genetically Modified
Yes
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
Blueberry Pancakes
- 1 large egg
- ½ cup milk
- 2 Tbsp. butter, melted
- 1 cup Blueberry Pancake & Waffle Mix
Whisk together egg, milk and melted butter in medium sized bowl. Add pancake mix and blend well. For thinner batter add more milk, 1 tablespoon at a time. Allow batter to stand 15 minutes. Spray surface of griddle with nonstick cooking spray, heat to 375℉. Pour on batter, and cook until top is full of bubbles. Flip and cook second side for 2-3 minutes.
Makes approximately 5-6 plate-size pancakes.
Blueberry Waffles
- 1 large egg
- ½ cup milk (plus 2 Tbsp. more if too thick)
- 1 cup Blueberry Pancake & Waffle Mix
- 2 Tbsp. butter, melted
Heat waffle iron according to manufacturer’s directions. Whisk together egg and milk. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Allow batter to stand 15 minutes. Ladle onto hot waffle iron and remove when golden brown.
Makes about 3-4 waffles, depending on size of waffle maker.
