Pancakes & Waffles

KRUSTEAZ PROFESSIONAL SOUTHERN STYLE BUTTERMILK PANCAKE MIX

KR Professional Southern Style Buttermilk Pancake Mix
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GTIN 10041449103713
Alternative Item # 731-0243
Shelf Life 548 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), degermed yellow corn flour, whey, dextrose, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), sugar, soybean oil, salt, defatted soy flour, buttermilk, natural and artificial flavors.

Nutrition Facts

39 servings per Container
Serving Size
1/2 cup dry mix
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 0g

0%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 830mg

36%

Total Carbohydrate 43g

16%

Dietary Fiber 1g

3%

Total Sugars 10g

Includes 6g  Added Sugars

12%

Protein 4g

Vitamin D 0mcg

0%

Calcium 110mg

8%

Iron 2mg

10%

Potassium 160mg

4%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 3/4 cups) Mix 88 oz (11 cups) Cool Water 44 oz (5 1/2 cups) Cool Water DIRECTIONS 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. SCALE FULL BATCH YIELD HALF BATCH YIELD 1.3 oz batter (#24 scoop) 156, 4-inch pancakes 78, 4-inch pancakes 2.4 oz batter (#20 scoop) 70, 5-inch pancakes 35, 5-inch pancakes 6.6 oz batter (2, #10 scoops) 30, 7-inch waffles 15, 7-inch waffles 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 of mix with 80 oz (10 cups) cool water, 15 oz (2 cups) 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.

Store in a cool, dry place.
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