Pearl Milling Company
Pearl Milling Company Original Complete Pancake Mix
80 oz
$6.68 each($0.08 / oz)
Aisle 8
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Fluffy pancakes made with Pearl Milling Company™ Original Complete Pancake & Waffle Mix are perfect for busy mornings. They contain no added colors or flavors. They are so quick and easy to make you can spend less time in the kitchen and more time enjoying breakfast with your family!
Highlights
Nutrition Facts
About 49 servings per container
Serving Size0.33 Cup- Amount Per ServingCalories160
- % Daily Value*
- Cholesterol
- 0mg
- 0%
- Sodium
- 470mg
- 20%
- Potassium
- 50mg
- 0%
- Calcium
- 60mg
- 4%
- Iron
- 1.7mg
- 8%
- Niacin
- 1.6mg
- 10%
- Riboflavin
- 0.1mg
- 8%
- Thiamin
- 0.2mg
- 15%
- Folate
- 100mcg
- 25%
Ingredients
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, NONFAT DRY MILK, PALM OIL, SALT, WHEAT GLUTEN, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, LACTIC ACID, TOCOPHEROLS (TO PRESERVE FRESHNESS).Allergens and safety warnings
CONTAINS: MILK AND WHEAT INGREDIENTS.- SAFE HANDLING INSTRUCTIONS: PANCAKE MIX IS MADE WITH RAW FLOUR SO IT IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING TO PREVENT ILLNESS FROM BACTERIA IN THE FLOUR. DO NOT EAT OR PLAY WITH RAW DOUGH; WASH HANDS, UTENSILS, AND SURFACES AFTER HANDLING. PANCAKES: MAKES 12 FOUR-INCH PANCAKES. 2 CUPS DRY MIX. 1-1/2 CUPS WATER. 1. PREHEAT GRIDDLE TO 375 DEGREES F; GREASE LIGHTLY WITH SOLID SHORTENING. 2. PLACE WATER IN MIXING BOWL. FOR THINNER PANCAKES, ADD MORE WATER. FOR THICKER PANCAKES, ADD LESS WATER. 3. ADD MIX. 4. HAND MIXING: USING A WIRE WHIP, MIX JUST UNTIL LARGE LUMPS DISAPPEAR. MACHINE MIXING: USING A WIRE WHIP, MIX ON LOW SPEED FOR 1/2 MINUTE. SCRAPE BOWL. CONTINUE MIXING ON LOW SPEED FOR APPROXIMATELY 1/2 MINUTE OR UNTIL LARGE LUMPS DISAPPEAR. DO NOT OVERMIX. ALLOW BATTER TO SET AT LEAST 10 MINUTES BEFORE USING. 5. POUR SLIGHTLY LESS THAN 1/4 CUP BATTER FOR EACH PANCAKE ONTO LIGHTLY GREASED SKILLET. COOK FOR 90 SECONDS ON FIRST SIDE. TURN AND COOK FOR ANOTHER 60 SECONDS. SINGLE SERVING DIRECTIONS (TWO 4-IN PANCAKES): USE 1/3 CUP MIX AND 1/4 CUP WATER. LARGE BATCH PREPARATION INSTRUCTIONS: INGREDIENTS: WATER (ROOM TEMPERATURE 70 DEGREES - 75 DEGREES F) 3 QTS (6LBS) FULL BOX - 5 LBS ABOUT 98 4 INCH (2 OZ) PANCAKES OR ABOUT 45 7 INCH (4 OZ) WAFFLES; 2 1/2 CUPS (1 LB 6 OZ) SMALL BATCH - 1 LB ABOUT 21 4 INCH (2 OZ) PANCAKES OR ABOUT 9 7 INCH (4 OZ) WAFFLES. PANCAKE MIX: FULL BOX (5 LBS) FULL BOX (5 LBS) FULL BOX - 5 LBS ABOUT 98 4 INCH (2 OZ) PANCAKES OR ABOUT 45 7 INCH (4 OZ) WAFFLES; 3 1/2 CUPS (1 LB) SMALL BATCH - 1 LB ABOUT 21 4 INCH (2 OZ) PANCAKES OR ABOUT 9 7 INCH (4 OZ) WAFFLES. VEGETABLE OIL (WAFFLES ONLY): 2-1/2 CUPS FULL BOX - 5 LBS ABOUT 98 4 INCH (2 OZ) PANCAKES OR ABOUT 45 7 INCH (4 OZ) WAFFLES; 1/2 CUP SMALL BATCH - 1 LB ABOUT 21 4 INCH (2 OZ) PANCAKES OR ABOUT 9 7 INCH (4 OZ) WAFFLES. WAFFLE DIRECTIONS: 1. PREHEAT WAFFLE IRON ACCORDING TO MANUFACTURER'S DIRECTIONS. GREASE LIGHTLY. 2. COMBINE WATER AND OIL IN MIXING BOWL. 3. ADD MIX FOLLOW THE MIXING DIRECTIONS FOR PANCAKES. PORTION A 4 OZ LADLE OR A NO.8 SCOOP OF BATTER ONTO HOT WAFFLE IRON. 4. BAKE 2-3 MINUTES OR UNTIL STEAMING STOPS. HANDLING HINTS: KEEP BATTER AWAY FROM DIRECT HEAT; COVER AND REFRIGERATE BATTER NOT TO BE USED IMMEDIATELY, IT WILL BE STABLE UP TO 2 DAYS; BRING REFRIGERATED BATTER BACK TO ROOM TEMPERATURE PRIOR TO USING; STIR BATTER THAT HAS BEEN REFRIGERATED OR ALLOWED TO STAND; DON'T MIX OLD BATTER WITH FRESH BATTER; DON'T ADD ADDITIONAL LIQUID TO BATTER WHICH HAS BEEN STORED; TO HOLD, PLACE PREPARED PANCAKES IN SMALL STACKS IN PAN ON STEAMTABLE AT MEDIUM (NO.5-6) SETTING. FOR BEST RESULTS, KEEP COVERED. TO OPEN PRESS HERE AND PULL BACK.
