80 oz bag
about 39 servings per container
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Food Starch-Modified, Salt, Soybean Oil, Egg Whites, Buttermilk.
Contains: wheat milk, eggs. May contain soy and tree nuts.
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.
Makes 130 pancakes (results may vary depending on how you personalize your pancake). Complete pancake mix. Just add water. No artificial flavors, colors, preservatives. Contents may settle. Product sold by weight not volume. I see pancake in your future. Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A few years later that same entrepreneurial spirit led us to create the first-ever just-add-water pancake mix. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Facebook. Instagram. Twitter. Pinterest. Stay in touch! M-F 7am-4pm (PT) 1 (800) 457-7744; PO Box 88176 Seattle, WA 98138; baking(at)krusteaz.com. Visit krusteaz.com for tips & ridiculously recipes.
4-Inch Pancakes: 6-7; 1 cup mix; 2/3 cup cold water. 4-Inch Pancakes: 12-14; 2 cups mix; 1 1/3 cups cold water. 4-Inch Pancakes: 18-21; 3 cups mix; 2 cups cold water. 4-Inch Pancakes: 24-28; 4 cups mix; 2 2/3 cups cold water. Tip: For thinner pancakes, add more water. For thicker pancakes, add more mix. 1. Heat Griddle to 375 Degrees F: Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle. 2. Whisk Pancake Mix and Water: Measure mix by lightly spooning it into measuring cup and leveling it off. Whisk mix and water. Do not over-mix. Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. 3. Cool Until Golden: Cook 1 - 1 1/2 minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown. High Altitude: No adjustment necessary. Do not eat raw batter.