Ingredients: Enriched, Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Partially Hydrogenated Soybean Oil with Mono and Diglycerides, Nonfat Dry Milk, Dried Whole Eggs, Salt, Corn Syrup Solids, Calcium Carbonate, Sodium Caseinate, Soy Lecithin, Corn Starch Cultured Whey, Carrageenan, Wheat Gluten, Guar Gum, Natural Flavor.

Usage Directions / Dosage: Pancakes: Makes 12 to 14 pancakes: 2 cup mix, dry measure; 1-1/2 cups water, liquid measure; stir. 1. Heat skillet over medium-low heat or electric griddle to 375 degree F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2. Combine all ingredients (as pictured); stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubble and bottoms are golden brown. Alternate pancake servings: 6-7 pancakes: 1 cup mix, 3/4 cup water. 18-21 pancakes, 3 cups mix, 2 1/4 cups water. For thicker pancakes, use a little less water. For thicker pancakes, use a little more water. Perfect pancake tips: Do not beat out the characteristic lumps in the batter; over mixing will toughen pan cakes. Lightly grease skillet or griddle with solid shortening, instead of oil, butter or margarine; solid shortening does not burn as easily. Turn pancakes only once. over handling toughens them. Waffle directions: heat waffle iron. Combine 2 cups Aunt Jemima mix, 1 1/2 cups water, and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops. Makes 12 4-inch waffles.