1. Add water. 2. Shake. 3. Pour.

Makes: 8 (3.5-inch) pancakes.

Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Dextrose, Sugar, Leavening, (monocalcium Phosphate, Baking Soda), Palm Oil, Relecithinated Soy Flour, Contains 2% Or Less Of Each Of The Following: Buttermilk, Corn Syrup Solids, Salt, Cellulose Gum, Sodium Caseinate, Dipotassium Phosphate, Monoglycerides.

Cooking Directions: It's easy! Add 2/3 cup water. Shake & pour onto hot griddle. Shake dry mix before starting. 1. Add 2/3 cup cold water. If batter is too thick, add slightly more liquid. Or, slowly fill directly from faucet to top of side label; batter consistency may vary with this method. Replace cap tightly. 2. Shake bottle upside down for about 10 seconds, then loosen cap up to release pressure. Tighten cap and shake until well mixed (approx. 30 seconds). 3. Pour batter onto preheated (375F) lightly greased griddle. Turn when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 5 days; more liquid may be needed.