Ingredients: Whole Wheat Flour, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Brown Sugar, Sugar, Dried Molasses, Salt, Wheat Germ, Hydroxylated Soy Lecithin, Soy Flour.

Usage Directions / Dosage: Pancake Directions - Makes 10 to 12 pancakes. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then disappear almost immediately. 2 Combine all ingredients (1 cup mix [dry measure]), 1 cup milk, 1 tablespoon+ 1 egg, stir with wire whisk until large lumps disappear. Over mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken. 3. Pour slightly less than 0.25 cup batter for each pancake onto lightly greased skillet. 4. Turn when pancakes bubbles and bottoms are golden brown. For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk. No Cholesterol Pancakes: Substitute 2 egg whites for each egg and skim milk (fat free) for 2% milk: When prepared with 1 cup mix, 2 egg whites, 1 tablespoon vegetable oil, and 1 cup vitamin A&D fortified fat free milk, a serving of pancakes contains: 180 calories (35 calories from fat), 0 mg cholesterol, 680 mg sodium, 260 mg potassium, 29 g total carbohydrate (3 g dietary fiber, 7 g sugars), and 8 g protein. Waffle Directions Makes eight 4-inch waffles. Heat waffle iron. combine 1 1/4 cups Aunt Jemima mix, 1 1/4 cups milk, 1 egg and 3 tablespoons 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. Larger Pancake Servings: Pancakes 20-24, Mix 2 cups, Milk 2 cups, Eggs 2, Oil 2 Tbsp.

Warnings/Caution: Contains wheat and soy ingredients.