Formerly Aunt Jemima. Since 1889. Just add water.

• Kosher

Whole Wheat Flour, Whole Grain Oat Flour, Sugar, Soy Protein Isolate, Wheat Gluten, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Buttermilk Powder, Palm Oil, Whey Protein Isolate, Salt, Corn Syrup Solids, Natural Flavor, Lactic Acid, Soy Lecithin, Sodium Caseinate, Mono And Diglycerides, Potassium Phosphate, Tocopherols (to Preserve Freshness)

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 potential bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.

Pancakes (Makes 4 four-inch pancakes): 1 cup dry mix; 2/3 cup cold water. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. 2. Combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Adjust water for desired consistency. Cook within 1 minute of mixing. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Tip: For golden brown pancakes, use solid shortening instead of oil, butter or margarine. 4. Cook for 90 seconds on first side. Turn, and cook for another 60-90 seconds. Tip: For soft and fluffy pancakes, avoid turning them more than once.

Tear here.