Pumpkin Pancake Mix

MAKES PANCAKES AND WAFFLES

DIRECTIONS FOR ABOUT EIGHT 4” PANCAKES:
Preheat griddle to 400ºF. Beat 1 egg (or 2 egg whites) and add 2/3 cup milk, 1/4 cup pumpkin butter or canned pumpkin pie mix and 1 cup of this pancake mix. Beat gently to form a batter. For thinner pancakes, add more milk. For thicker pancakes, add more dry mix. Pour onto your lightly greased hot griddle and flip once after bubbles break.

DIRECTIONS FOR WAFFLES: Add 1 or 2 Tablespoons of vegetable oil to the above pancake batter. Adjust for desired consistency and bake as directed on your waffle iron.

INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Flour, Cane Sugar, Baking Soda, Monocalcium Phosphate, Calcium Acid Pyrophosphate, Cinnamon and Sea Salt

This product is manufactured in a facility that also processes Dairy, Egg and Soy.