Contains: milk and wheat ingredients.

Safe Handling Instructions: Pancake mix is made with raw flour so it is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. Pancakes: Makes 12 four-inch pancakes. 2 cups dry mix. 1-1/2 cups water. 1. Preheat griddle to 375 degrees F; grease lightly with solid shortening. 2. Place water in mixing bowl. For thinner pancakes, add more water. For thicker pancakes, add less water. 3. Add mix. 4. Hand Mixing: Using a wire whip, mix just until large lumps disappear. Machine Mixing: Using a wire whip, mix on low speed for 1/2 minute. Scrape bowl. Continue mixing on low speed for approximately 1/2 minute or until large lumps disappear. Do not overmix. Allow batter to set at least 10 minutes before using. 5. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Cook for 90 seconds on first side. Turn and cook for another 60 seconds. Single Serving Directions (two 4-in pancakes): Use 1/3 cup mix and 1/4 cup water. Large Batch Preparation Instructions: Ingredients: Water (room temperature 70 degrees - 75 degrees F) 3 qts (6lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 2 1/2 cups (1 lb 6 oz) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Pancake Mix: full box (5 lbs) Full box (5 lbs) Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 3 1/2 cups (1 lb) Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Vegetable Oil (waffles only): 2-1/2 cups Full Box - 5 lbs about 98 4 inch (2 oz) pancakes or about 45 7 inch (4 oz) waffles; 1/2 cup Small Batch - 1 lb about 21 4 inch (2 oz) pancakes or about 9 7 inch (4 oz) waffles. Waffle Directions: 1. Preheat waffle iron according to manufacturer's directions. Grease lightly. 2. Combine water and oil in mixing bowl. 3. Add mix follow the mixing directions for pancakes. Portion a 4 oz ladle or a no.8 scoop of batter onto hot waffle iron. 4. Bake 2-3 minutes or until steaming stops. Handling Hints: Keep batter away from direct heat; Cover and refrigerate batter not to be used immediately, it will be stable up to 2 days; Bring refrigerated batter back to room temperature prior to using; Stir batter that has been refrigerated or allowed to stand; Don't mix old batter with fresh batter; Don't add additional liquid to batter which has been stored; To hold, place prepared pancakes in small stacks in pan on steamtable at medium (no.5-6) setting. For best results, keep covered. To open press here and pull back.

The Quaker Oats Company