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Stonewall Kitchen Pancake & Waffle Mix, Gingerbread
Stonewall Kitchen Pancake & Waffle Mix, Gingerbread
16 oz
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About
Details
An old-fashioned New England holiday favorite is the sweetly spiced flavor of gingerbread. We love making these pancakes and waffles for a special morning. They are light and flavorful with just the right touch of sugar, spice and everything nice! Topped with butter and our pure Maine maple syrup, it's the best way to start the day. You can also enjoy these wonderful waffles or pancakes as a fantastic dessert. Top a warm waffle with vanilla ice cream and drizzle with caramel sauce - delectable! Make silver dollar sized pancakes and spread each one with a spoonful of our caramel apple butter mixed with a little softened cream cheese. Top with fresh whipped cream and finely chopped crystallized ginger for an elegant and simply fantastic end to any meal. - Jonathan King, Jim Stott. Creating award-winning specialty foods since 1991. Contains ingredients produced with genetic engineering. stonewallkitchens.com. Made in USA.
Ingredients
Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Degerminated Yellow Corn Flour, Leavenings (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Alumina Sulphate), Malted Barley Extract, Natural Flavors, Contains 2% or Less of the Following: Molasses (Wheat Starch, Silicon Dioxide, Hydroxylated Soy Lecithin), Salt, Sugar, Buttermilk Solids, Cinnamon, Ginger, Cloves.
Directions
Gingerbread Pancakes: 1 large egg, slightly beaten; 3/4 cup milk; 1 cup gingerbread pancake & waffle mix; 1 tbsp. unsalted butter, melted. Preheat griddle to 350 degrees F. Whisk together egg and milk in medium-sized bowl. Add dry mix and melted butter. Whisk until smooth. Spray surface of griddle with non-stick cooking spray. Pour on batter in 1/4 cupfuls and cook until edges look set. Flip and cook second side for 1-1/2 to 2 minutes. (Makes approximately 5-6 plate-size pancakes). Gingerbread Waffles: 1 large egg, slightly beaten; 1/2 cup milk + 2 tbsp. water; 1 cup gingerbread pancake & waffle mix; 2 tbsp. unsalted butter, melted. Whisk together egg, milk and water in medium-sized bowl. Add dry mix and melted butter. Beat by hand, just to combine. Pour on batter. Cook until done. (Makes about 3-4 waffles, depending on size of waffle maker.) Canister makes approximately three batches.
Warnings
CONTAINS: WHEAT, DAIRY, SOY
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 470mg20%
- Total Carbohydrate 37g13%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 4g
Details
An old-fashioned New England holiday favorite is the sweetly spiced flavor of gingerbread. We love making these pancakes and waffles for a special morning. They are light and flavorful with just the right touch of sugar, spice and everything nice! Topped with butter and our pure Maine maple syrup, it's the best way to start the day. You can also enjoy these wonderful waffles or pancakes as a fantastic dessert. Top a warm waffle with vanilla ice cream and drizzle with caramel sauce - delectable! Make silver dollar sized pancakes and spread each one with a spoonful of our caramel apple butter mixed with a little softened cream cheese. Top with fresh whipped cream and finely chopped crystallized ginger for an elegant and simply fantastic end to any meal. - Jonathan King, Jim Stott. Creating award-winning specialty foods since 1991. Contains ingredients produced with genetic engineering. stonewallkitchens.com. Made in USA.
Ingredients
Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Degerminated Yellow Corn Flour, Leavenings (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Alumina Sulphate), Malted Barley Extract, Natural Flavors, Contains 2% or Less of the Following: Molasses (Wheat Starch, Silicon Dioxide, Hydroxylated Soy Lecithin), Salt, Sugar, Buttermilk Solids, Cinnamon, Ginger, Cloves.
Directions
Gingerbread Pancakes: 1 large egg, slightly beaten; 3/4 cup milk; 1 cup gingerbread pancake & waffle mix; 1 tbsp. unsalted butter, melted. Preheat griddle to 350 degrees F. Whisk together egg and milk in medium-sized bowl. Add dry mix and melted butter. Whisk until smooth. Spray surface of griddle with non-stick cooking spray. Pour on batter in 1/4 cupfuls and cook until edges look set. Flip and cook second side for 1-1/2 to 2 minutes. (Makes approximately 5-6 plate-size pancakes). Gingerbread Waffles: 1 large egg, slightly beaten; 1/2 cup milk + 2 tbsp. water; 1 cup gingerbread pancake & waffle mix; 2 tbsp. unsalted butter, melted. Whisk together egg, milk and water in medium-sized bowl. Add dry mix and melted butter. Beat by hand, just to combine. Pour on batter. Cook until done. (Makes about 3-4 waffles, depending on size of waffle maker.) Canister makes approximately three batches.
Warnings
CONTAINS: WHEAT, DAIRY, SOY
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