Delicious thin pancakes! John Lund's mix since 1911.
12 oz (340 g) x 12
10 per pack
Pancake Recipe (Serves 4): 1 cup Swedish Pancake Mix, 1-1/2 cups water (or milk if desired), 1 egg. Mix ingredients until smooth. Batter can be prepared by stirring thoroughly, or by mixing in a shaker or quart jar. Batter should be very thin. Pre-heat griddle, skillet or Swedish Platt pan to 400 degrees. (Note: Because of the thinness of these pancakes heat must be 400 degrees or more), grease lightly or blend 1 tablespoon melted butter or shortening into the batter when mixing. Pour 1 tablespoon melted butter or shortening into the batter when mixing. Pour 1 tablespoon of batter from tip of spoon for each pancake. Since the batter is very thin, it does not bubble as heavier batter does. Brown lightly on both sides and serve on warm plate. Waffle Recipe (Serves 4): 1 cup Swedish Pancake Mix, 1 cup milk, 1 egg, 1 tablespoon melted butter. Mix ingredients until smooth. Use conventional baking method (Note: Because of the thinness of this batter heat must be 400 degrees or more), brushing waffle iron lightly with butter between each baking process. Swedish Pancake Mix is finely-textured, thus batter will be thinner than regular waffle batter. Result will be tender, rich-tasting waffles.
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