Complete Pancake & Waffle Mix, Buttermilk

WHAT YOU NEED - WATER, WHISK, BOWL 

PANCAKE DIRECTIONS - SERVING SIZE CHART: PANCAKES - 6-9, MIX - 1 CUP, WATER - 2/3 CUP; PANCAKES - 12-18, MIX - 2 CUPS, WATER - 1 1/3 CUP; PANCAKES - 18-27, MIX - 3 CUPS, WATER - 2 CUPS

FOR THICKER PANCAKES USE A LITTLE LESS WATER; FOR THINNER PANCAKES USE A LITTLE MORE WATER. 

1. PREHEAT LIGHTLY GREASED GRIDDLE TO 375° F. GRIDDLE IS READY WHEN SMALL DROPS OF WATER SIZZLE, THEN DISAPPEAR. 2. PLACE MIX AND WATER IN THE BOWL. STIR UNTIL LUMPS BREAK UP. OVER MIXING MAY TOUGHEN PANCAKES. 3. POUR 1/4 CUP BATTER FOR EACH PANCAKE ONTO HOT GRIDDLE. TURN WHEN PANCAKES BUBBLE AND BOTTOMS ARE GOLDEN BROWN. FLIP ONLY ONCE.

WAFFLE DIRECTIONS - 1. PREHEAT WAFFLE IRON. 2. COMBINE THE FOLLOWING INGREDIENTS: 2 CUPS MIX, 1 1/3 CUPS WATER, 1/3 CUP OIL. STIR UNTIL LARGE LUMPS DISAPPEAR; ALLOW BATTER TO REST 4-5 MINUTES BEFORE BAKING. 3. POUR DESIRED AMOUNT OF BATTER INTO LIGHTLY GREASED WAFFLE IRON. 4. BAKE UNTIL STEAMING STOPS. MAKES FOUR 7" WAFFLES.