Just add water for pancakes. A good source of calcium & 6 vitamins plus iron.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Baking Powder (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Buttermilk, Partially Hydrogenated Soybean and/or Cottonseed Oil, Contains 2% or Less of each of the Following: Salt, Calcium Carbonate, Eggs, Corn Syrup Solids, Colored with Yellow 5 and Red 40, Nonfat Milk, Soy Lecithin, a B Vitamin (Niacin), Iron (a Mineral Nutrient), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), a B Vitamin (Folic Acid), Vitamin B12.
Basic Recipe: To make 6-8 pancakes: 1 cup mix, 3/4 cup water; 12-16 pancakes: 2 cups mix, 1 1/2 cups water; 18-22 pancakes: 3 cups mix, 2 1/4 cup water. Heat skillet over medium-high heat or electric griddle to 375 degrees F. Grease lightly with oil. Combine pancakes mix and water in bowl. Stir just until large lumps disappear. (Batter will be slightly lumpy). Pour slightly less than 1/4 cup batter for each pancakes onto hot griddle. Cook 1 to 1 1/2 minutes on each side or until golden brown. Waffle Directions: 1. Heat waffle iron. 2. In large bowl, combine 2 cups pancake mix, 1 1/4 cups water, 1/4 cup oil and 1 egg. 3. Stir until large lumps disappear. 4. Bake in hot waffle iron until steaming stops and waffle is golden brown. Makes 12 (4 by4-inch) waffles. Perfect pancake tips: Griddle or pan is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool or brown too quickly if it is too hot. For thicker pancakes, use a little less water. For thinner pancakes, use a little more water.