Ingredients: Flour, Sugar, Eggs, Non-Fat Milk, Partially Hydrogenated Vegetable Oil, Salt, Sodium Phosphate, Baking Soda, Natural and Artificial Vanilla.

Usage Directions / Dosage: Directions for Waffles: Makes 10 five-inch square waffles. For 2 waffles: 3/4 cup mix, 1/2 cup water (warm), 1 tbsp butter. For 5 waffles 1 pouch mix, 1-1/4 cups water (warm), 2 tbsp butter. For 10 waffles: 2 pouches mix, 2-1/2 cups water (warm), 4 tbsp. Preheat your waffle iron (Follow the manufacturer's instructions). Lightly grease your iron with oil. Place the mix in a bowl. Use a wire whisk as you add the water. Stir until fairly smooth - add melted margarine or butter (we recommend butter) and beat hard. Put one-half cup of batter in your waffle iron. Bake until steaming stops (approx. 2 3/4 minutes or until golden brown. Directions for Pancakes: Makes 20 to 22 four-inch pancakes. For 5 pancakes: 1 cup mix, 1 cup water (warm), 1 tbsp butter. For 10 pancakes: 1 pouch mix, 1-1/2 cups water (warm), 1-1/2 tbsp butter. For 22 pancakes: 2 pouches mix, 3-1/4 cups water (warm), 3 tbsp butter. For thinner pancakes, add 1 ounce water per 6 pancakes. Preheat large skillet or griddle (If electric, set at 375 degrees F). Lightly grease with oil. Griddle is ready when small drops of water sizzle and evaporate almost immediately. Add water to the mix using a wire whisk. Stir until large lumps disappear and batter is fairly smooth. Add melted margarine or butter and heat. Pour the batter on hot griddle. Turn when the edges look cooked and bubbles begin to appear on the surface. Turn only once.