32 oz box
19 servings per container
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Rice Flour, Leavening (Sodium Aluminum Phosphate, Baking Soda), Buttermilk, Contains 2% Or Less Of: Salt, Canola Oil, Calcium Carbonate, Potassium Bicarbonate, Corn Starch, Iron, Niacin, Vitamin B6, Riboflavin, Thiamin Mononitrate, Folic Acid, Vitamin B12.
Contains milk and wheat ingredients. May contain egg and soybean ingredients.Warning: Do not eat raw batter. Please cook fully before enjoying.
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 1/2 Cup Dry Mix: 160 calories; 0 g saturated fat (0% DV); 520 mg sodium (23% DV); 6 g total sugars. A good source of calcium & 6 vitamins plus iron. See nutrition information for sodium content. Contains a bioengineered food ingredient. For over 70 years Hungry Jack has been working hard to give you easy ways to enjoy simple, delicious meals that satisfy. There's no frills or fuss, just the great taste of hearty meals that turn out right every time. So pull up a chair and dig into delicious. Easy pour & microwavable. Flap-jacking made easy with Hungry Jack syrup! Pour on Hungry Jack Syrup with an easy pour cap & microwavable bottle. Questions or comments? 1-888-767-7494. Visit us at hungryjack.com. Go to hungryjack.com for recipes and other great ideas. Please recycle.
Just add milk, oil & egg. Decide how many you want. 8-11 Pancakes: 1 cup mix; 2/3 cup mix; 2 tablespoons oil; 1 egg. 20-22 Pancakes: 2 cups mix; 1-1/3 cups milk; 1/4 cup oil; 2 eggs. 36-40 Pancakes: 4 cups mix; 2-2/3 cups milk; 1/2 cup oil; 4 eggs. Get Ready: Coat that griddle with a little vegetable oil. Heat it over medium-high heat, or turn up your electric griddle to 375 degrees F. Perfect Pancake Tips: You know your griddle is ready when the drops of water sizzle and disappear. Your pancakes will stick if the griddle is too cool or brown too quickly if it is too hot. Mix your pancakes mix, milk, oil and egg in a bowl. Mix it until you get rid of any large lumps. Your batter will be a little on the lumpy side. For pancakes a bite above the rest, let your prepped mix stand for 3 minutes. Perfect Pancake Tips: Toss those ingredients into bowl and stir it all up with a whisk or spoon just until large lumps are gone. Don't worry, batter will be a little lumpy. If you overmix it, you'll get thinner pancakes. If you want thicker pancakes, just use a little less milk. If thinner pancakes are your thing, use a little more milk. Pour on a little less than 1/4 cup batter for each pancake onto your hot griddle. Cook'em Up: Cook 1-1/2 minutes on each side or until they're golden brown. Now you're ready to serve up a short stack! Perfect Pancake Tips: Your pancakes are ready to flip when the bottoms are brown and the bubbles on top begin to pop. Careful, flipping them more than once will give you tougher pancakes. Want waffles instead? (1) Heat up your waffle iron. (2) Grab a large bowl and toss in 2 cups pancake mix 1-1/4 cups milk, 1/4 cup vegetable oil, 2 eggs. (3) Stir it up and get rid of any large lumps. (4) Bake them in the hot waffle iron until steaming stops and waffles are golden brown. Makes 12 (4x4-inch) waffles ready to eat.