16 oz box
Wheat Flour (Milled Wheat, Malted Barley Flour), Sugar, Molasses Powder, Spices, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Baking Soda.
Contains: wheat. Produced in a facility that also processes eggs, milk, soy, almonds, coconut, pecans, walnuts.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
Per 1/3 Cup Dry Mix: 170 calories; 0 g sat fat (0% DV); 450 mg sodium (20% DV); 11 g total sugars. Nothing brings families to the table more than the holidays. Our Gingerbread Pancake & Waffle mix adds those classic holiday flavors to your favorite breakfast classics. If you enjoy your breakfast with a sweet yet tart twist, keep your eyes peeled for our other limited time, Gingerbread inspired products! For product questions or concerns, contact us at 1-877-846-9949.
Pancakes: 1 cup Pancake & Waffle Mix (Included). 1 egg, lightly beaten. 2/3 cup milk. 2 Tbsp. butter, melted, plus more for griddle. Directions: Heat griddle to 375°F or skillet over medium high heat. Whisk egg, milk, and butter together in a large bowl. Add 1 cup of mix to the egg mixture. Stir until just combined. Batter should have small to medium lumps. Do not over mix. Grease a griddle or skillet with melted butter. Pour pancake batter onto the griddle using a 1/4 cup measure. When pancakes have bubbles on the top and are dry around the edges, turn over. Cook until bottom is golden. Repeat with remaining batter. Waffles:1 cup Pancake & Waffle Mix (Included). 1 large egg, lightly beaten. 1/2 cup milk. 2 tablespoons vegetable oil, plus more for waffle iron. Makes about 6 - 4 pancakes. Direction: Preheat waffle iron. In a medium bowl, combine egg and milk. Add 1 cup mix and vegetable oil, combined batter should have small lumps. Brush waffle iron with either vegetable oil or nonstick spray. Ladle batter onto hot waffle iron and remove when dark golden brown. Makes about 6 - 4 waffles. Add additional milk if pancake or waffle batter is too thick.
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