Dietary & Lifestyle Options

KRUSTEAZ PRO SWEET POTATO PANCAKE MIX

sweet potato pancake mix
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GTIN 10041449103096
Alternative Item # 731-0122
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried sweet potatoes (sweet potatoes, maltodextrin, corn starch, sunflower lecithin), defatted soy flour, soybean oil, Less than 2% of: baking soda, buttermilk, monocalcium phosphate, natural and artificial flavors, salt, sodium aluminum phosphate, spices.

Nutrition Facts

38 servings per Container
Serving Size
59
Amount per serving

Calories

220

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 620mg

27%

Total Carbohydrate 44g

16%

Dietary Fiber 2g

7%

Total Sugars 12g

Includes 0

0%

Protein 4g

Vitamin D 0mcg

0%

Calcium 80mg

6%

Iron 2mg

10%

Potassium 140mg

2%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 1/2 cups) Mix 88 oz (11 cups) Cool Water 44 oz (5 1/2 cups) Cool Water 1. Blend mix and water together using a wire whisk until well-blended. 2. Pour batter onto greased, preheated 365F-375oF griddle. 3. Cook pancakes 1 1/4-1 1/2 minutes per side. Turn only once. MACHINE MIXING: Place water in mixer bowl; add mix. Using a wire whip, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Follow steps 2 3 above. Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary. HANDLING TIPS Do not overmix batter. Add more water for thinner pancakes. Additional water can be added if batter becomes thick upon standing.

BELGIAN WAFFLE RECIPE: Blend 5 lb mix with 76 oz (9 1/2 cups) cool water, 8 oz (1 cup) vegetable oil and 20 oz (10) eggs. Pour batter onto preheated and greased waffle iron. Cook waffles until steaming stops, about 3 to 5 minutes or until crisp and golden brown. SCALE FULL BATCH YIELD HALF BATCH YIELD 1.8 oz batter 114, 4-inch pancakes 57, 4-inch pancakes (#20 scoop) 2.1 oz batter 80, 5-inch pancakes 40, 5-inch pancakes (#16 scoop) 6.0 oz batter 30, 7-inch waffles 15, 7-inch waffles (2,#10 scoops)

Store in a cool, dry place.
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