Nutrition Facts
Serving Size: 1/3 cup dry mix (50 g)
Servings Per Container: about 9
	Amount Per Serving	%Daily Value*
Calories	170
Total Fat	0.5 g	1%
Saturated Fat	0 g	0%
Trans Fat	0 g
Cholesterol	0 mg	0%
Sodium	840 mg	37%
Total Carbohydrate	38 g	14%
Dietary Fiber	0 g	0%
Total Sugars	6 g
Includes 6 g Added Sugars		12%
Protein	3 g
Vitamin D	0 mcg	0%
Calcium	34 mg	2%
Iron	2 mg	10%
Potassium	64 mg	2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Expiration Date: 04/06/2027

Disclaimer:

Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.

Stonewall Kitchen, Buttermilk Pancake & Waffle Mix, 16 oz (453.6 g)

DESCRIPTION:

Creating Award-Winning Specialty Foods Since 1991 Canister Makes Approximately 3 Batches Creamy buttermilk is the key to creating airy pancakes and waffles that are anything but flat on flavor. When combined with baking soda, buttermilk causes a chemical reaction that gives these breakfast classics an extra-fluffy texture and a subtle tang. Stack 'em tall and cover with all types of toppings for a morning meal that's sure to hit a high note.

SUGGESTED USE:

Buttermilk Pancakes

1 large egg
3/4 cup milk or buttermilk
1 cup Buttermilk Pancake & Waffle Mix
1 Tbsp. butter, melted

Preheat griddle to 350ºF (or use a nonstick pan over medium heat). Whisk egg and milk together. Add dry mix, blend until fully incorporated. Stir in melted butter and combine thoroughly. Allow batter to stand for 5-10 minutes. Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a 1/4 cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 11/2-2 minutes. Remove and serve warm.

(Makes approximately 5-6 plate-sized pancakes. )

Buttermilk Waffles

1 large egg
3/4 cup milk or buttermilk
1 cup Buttermilk Pancake & Waffle Mix
2 Tbsp. butter, melted

Heat waffle iron according to manufacturer's directions. Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown. Remove and serve warm.

(Makes approximately 3-4 waffles, depending on size of waffle iron.)

INGREDIENTS:

Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, leavenings (baking powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], sodium bicarbonate), salt, buttermilk.

Contains: Wheat, milk