Lion Pancake Mix, Pourable, Buttermilk, Jug Just add water, shake,
& pour. Per 1/2 Cup (62 g) Serving: 230 calories.
Bleached Flour (bleached Wheat Flour, Malted Barley Flour, Niacin,
Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening
(baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Palm
Oil. Contains 2% Or Less Of Each Of The Following: Egg White, Defatted
Soy Flour, Dextrose, Salt, Buttermilk Solids, Corn Syrup Solids,
Tricalcium Phosphate, Lecithin, Soybean Oil With Soy Lecithin, Sodium
Caseinate, Aluminium Sulfate, Dipotassium Phosphate, Emulsifier
(monoglycerides), Xanthan Gum, Sodium Silicoaluminate, Sodium Lauryl
lid after shaking. Preparation Instructions: Shake dry mix before
starling. 1. Add 1-1/2 cups cool water. If batter is too thick, add
slightly more liquid. Replace lid tightly. 2. Shake bottle upside down
for about 10 seconds, then loosen lid to release pressure. Tighten lid,
tap bottom corners of container to loosen remaining mix, and shake until
well mixed (approximately 30 seconds). 3. Pour batter onto preheated
(375 degrees F) lightly greased griddle. Turn when bubbles begin to
break on surface and edges look cooked. Unused batter keeps in
refrigerator for 3 days. More liquid may be needed. Refrigerate batter
up to 3 days after opening.
Do not consume/eat raw batter.