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Sarabeth's Pancake & Waffle Mix, Perfect
Sarabeth's Pancake & Waffle Mix, Perfect
19 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Sarabeth has been making great pancakes at her restaurants for over thirty years. The lines of people waiting for breakfast each day are a tribute to the perfection of everything she creates. What makes these fluffy pancakes special is that they are made from whole grain wheat and are lightly sweetened with pure maple sugar. Nutritious and delicious, these all-natural pancakes and waffles are sure to please. Her family loves them, so will yours. Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth's personal search for perfection extends to everything she creates. Since 1981. Website: www.sarabeth.com.
Ingredients
Whole Wheat Flour, Unbleached Enriched Wheat Flour (niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Maple Sugar, Double Acting Baking Powder, Pure Vanilla Powder, Sea Salt.
Directions
For Twelve 4-Inch Pancakes or Six 6-Inch Waffles. 1-3/4 cups plus 2 tbsp. of mix (half of the bag); 2 eggs; 1-1/4 cups of 2% lowfat milk; 1 tbsp. of unsalted melted butter. In a large mixing bowl, whisk 2% lowfat milk, eggs, and unsalted melted butter. Add mix and fold gently until combined. For Pancakes: Preheat a lightly oiled griddle or skillet over medium heat. Using a 2-inch diameter ice cream scoop, place batter on the griddle. Leave a small space between pancakes. Spread batter with back of scoop in circular motion. Lower heat, cook pancakes until bubbles appear on surface and the bottoms are lightly browned, about 2-3 minutes. Turn over and cook the other side until bottoms are brown. For blueberry pancakes, sprinkle blueberries on top of pancake batter before turning over. For thinner pancakes, add a small amount of additional milk into the batter. For Waffles: Preheat a lightly oiled waffle iron according to manufacturer's instructions. Using a 2-inch diameter ice cream scoop, place 2 level-portioned scoops of batter in the center. Bake until steaming stops, for about 3-4 minutes. Store in a cool/dry location.
Warnings
Note: contains wheat. This product is manufactured on shared equipment with wheat, egg, soy, and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 550mg24%
- Total Carbohydrate 49g18%
- Dietary Fiber 4g14%
- Sugars 6g
- Protein 7g
Details
Sarabeth has been making great pancakes at her restaurants for over thirty years. The lines of people waiting for breakfast each day are a tribute to the perfection of everything she creates. What makes these fluffy pancakes special is that they are made from whole grain wheat and are lightly sweetened with pure maple sugar. Nutritious and delicious, these all-natural pancakes and waffles are sure to please. Her family loves them, so will yours. Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth's personal search for perfection extends to everything she creates. Since 1981. Website: www.sarabeth.com.
Ingredients
Whole Wheat Flour, Unbleached Enriched Wheat Flour (niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Maple Sugar, Double Acting Baking Powder, Pure Vanilla Powder, Sea Salt.
Directions
For Twelve 4-Inch Pancakes or Six 6-Inch Waffles. 1-3/4 cups plus 2 tbsp. of mix (half of the bag); 2 eggs; 1-1/4 cups of 2% lowfat milk; 1 tbsp. of unsalted melted butter. In a large mixing bowl, whisk 2% lowfat milk, eggs, and unsalted melted butter. Add mix and fold gently until combined. For Pancakes: Preheat a lightly oiled griddle or skillet over medium heat. Using a 2-inch diameter ice cream scoop, place batter on the griddle. Leave a small space between pancakes. Spread batter with back of scoop in circular motion. Lower heat, cook pancakes until bubbles appear on surface and the bottoms are lightly browned, about 2-3 minutes. Turn over and cook the other side until bottoms are brown. For blueberry pancakes, sprinkle blueberries on top of pancake batter before turning over. For thinner pancakes, add a small amount of additional milk into the batter. For Waffles: Preheat a lightly oiled waffle iron according to manufacturer's instructions. Using a 2-inch diameter ice cream scoop, place 2 level-portioned scoops of batter in the center. Bake until steaming stops, for about 3-4 minutes. Store in a cool/dry location.
Warnings
Note: contains wheat. This product is manufactured on shared equipment with wheat, egg, soy, and milk.
Common questions
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