Premium quality. Since 1882. Whole grain. No trans fat. Good source of fiber. Cholesterol free. All natural. Stone ground. Sealed inner pouch. Rich in Whole Grain: To help reduce the risk of heart disease and certain cancers. Whole grain. Good food. Rich in Whole Grain: To help reduce the risk of heart disease and certain cancers. The Food and Drug Administration agrees that diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers! Nutrition & flavor. Naturally! Hodgson Mill has been producing fine foods from grain for over 100 years. Our pancake mixes are whole grain, stone ground, without artificial preservatives or synthetic additives - they're better that way. Hodgson Mill believes in quality. We promise you a wholesome, delicious and satisfying product. Look for the entire line of Hodgson Mill naturally wholesome and healthful food products in the flour, corn meal, cereal, pasta and baking mix sections of your grocery store. www.HodgsonMill.com. Visit our website or call us for our free catalog & recipes! (800)525.0177. Our Guarantee: Hodgson Mill, Inc. is dedicated to satisfying consumer demand for fine quality, healthy food products. If for any reason you are not satisfied with this product, we'll make it right. Simply send the complete bottom of this box and your purchase price to: Hodgson Mill, Inc., 1100 Stevens Avenue, Effingham, IL 62401. (800)525.0177. Carton made with 100% recycled paperboard. Minimum 35% post consumer content. This package sold by weight, not by volume. Contents may have settled during shipping. 100% made in America.
32 oz (907 g) x 6
0.33 cup dry
about 23 per pack
6-8 Pancakes: 3/4 cup pancake mix; 1/2 cup milk; 1 egg; 1 tbsp oil. 12-14 Pancakes (Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or smaller recipes.): 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 2 tbsp oil. 24-28 Pancakes: 3 cups pancake mix; 2 cups milk; 2 egg; 4 tbsp. Waffles: Pour into preheated waffle iron. Bake 4-5 min. Makes 2 large waffles. 1-1/2 cups pancake mix; 1 cup milk; 1 egg; 3 tbsp oil. Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. Mix just until blended. Let stand for 5 minutes. Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Serve hot. Top with your favorite syrup, honey, molasses, jams or jellies. For thinner pancakes use more milk, for thicker pancakes use less milk. Helpful Hints: To Keep Warm: Place a single layer of an ungreased cookie sheet and cover with foil. Put in a warm oven (250 degrees F) to keep approximately 10 minutes. To Freeze: Wrap in foil or freezer bags removing as much air as possible. Freeze. To Reheat in Oven: Preheat oven to 375 degrees F. Place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. Bake 8 to 10 minutes. To Reheat in Microwave: Remove frozen pancakes from freezer wrap. Stack 3 high on microwave-safe plate. Leave uncovered and microwave on high 1-1/4 to 1-1/2 mins. or until hot. Pancakes Variations: Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or small recipes. Blueberry Pancake: Fold 1/2 cup blueberries into batter. Cheese Pancakes: Stir 1 cup shredded cheddar cheese into batter. Nut Pancakes: Stir 1/2 cup chopped nuts into batter. Ham Pancakes: Stir 1/2 cup chopped cooked him into batter. Apple Pancakes: Decrease milk to 1/3 cup and stir 1 cup applesauce into batter.
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