Krusteaz Buttermilk Complete Pancake Mix, 10 lbs

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour), Sugar, Dextrose, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Soy Flour, Canola Or Soybean Oil, Salt, Buttermilk, Food Starch-modified, Sodium Stearoyl Lactylate.

To make 6–7 4-inch pancakes, combine 1 cup mix with 2/3 cup water.

To make 12–14 4-inch pancakes, combine 2 cups mix with 1-1/3 cups water.

To make 130–140 4-inch pancakes, combine 5 lb. (20 cups) mix with 13 cups (3-1/4 quarts) water.

To make 260–280 4-inch pancakes, combine 10 lb. (full bag) mix with 26 cups (6-1/2 quarts) water.

Tip: For thinner pancakes, add more water. For thicker pancakes, add more mix.

1. Heat griddle to 375°F.

Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.

2. Whisk pancake mix and water.

Measure mix by lightly spooning it into measuring cup and leveling it off. Whisk pancake mix and water. Do not over-mix. Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle.

3. Cook 1–1-1/2 minutes per side. For light and fluffy pancakes, Flip only once, when tops bubble and bottoms are golden brown.

High Altitude: No adjustment necessary.

Add protein to your pancakes with these prep options.

Prepare batter as directed with the ingredients below:

Use 1 cup mix + 2/3 cup milk for 6g protein.

Use 1 cup mix + 2/3 cup milk & 1 egg for 9g protein.