Description Directions Makes 28 four-inch pancakes. Pancakes: 1 pouch mix, 1 cup water (warm), 2 tbsp. butter (margarine) melted; Waffles: 1 pouch mix, 7/8 cup water, 2 tbsp. butter (margarine) melted. Mix ingredients in medium bowl and stir with wire whisk until batter is smooth. For pancakes, preheat skillet or griddle to 375 degrees F and pour batter onto it. When bubbles appear and the edges look cooked, turn over. Turn only once. For waffles, use Belgian Waffle iron, preheated and lightly greased with oil. Bake until golden brown. Ingredients: Wheat Flour (Bleached), Sugar, Pecans, Walnuts, Nonfat Milk, Egg Yolks, Salt, Baking Powder, Baking Soda, Pecan Flavor, Niacin, Iron, DOH Tone Enzyme (for Improved Baking), Thiamin, Riboflavin, Folic Acid.
