28 oz box
servings per container
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron [Ferrous Sulfate], Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Contains 2% Or Less Of: Soybean Oil, Baking Soda, Salt, Sodium Aluminum Phosphate, Egg Yolk, Natural And Artificial Flavor, Monocalcium Phosphate, Gelatinized Yellow Corn Flour, Palm Oil, Vegetable Shortening (Hydrogenated Palm Kernel Oil, Palm Oil And/or Canola Oil), Calcium Carbonate, Egg White, Citric Acid, Red 40 Lake, Blue 2 Lake.
Contains: wheat, egg.Do not consume raw batter.
Food Lion is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Food Lion, and the nutritional information on the product label does not match the information on our site, please contact Food Lion customer service and we will arrange for a credit to issue for the product at issue.
Made with imitation blueberries. Per 1/2 Cup Dry Mix: 240 calories; 1 g sat fat (5% DV); 580 mg sodium (25% DV); 11 g total sugars. Contains bioengineered food ingredients. Just add water for pancakes! Naturally and artificially flavored. For product questions or concerns, contact us at 1-800-210-9569. foodlion.com.
Cooking Directions: Pancakes: Pancakes: 6-9; Mix: 1 cup; Water: 2/3 cup. Pancakes: 12-18; Mix: 2 cups; Water: 1+1/3 cups. Pancakes: 18-27; Mix: 3 cups; Water: 2 cups. For thicker pancakes, use a little less water; for thinner pancakes, use a little more water. (1) Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle then disappear almost immediately. (2) Combine mix and water in a bowl. Stir with wire whisk until lumps break up. Over mixing may toughen pancakes. (3) Pour slightly less than 1/4 cup batter for each pancake onto lightly greased griddle. (4) Turn when pancakes bubble and bottoms are golden brown. Waffles: (1) Heat waffle iron. (2) Combine the following ingredients: 2 cups mix, 1+1/4 cups water, and 2 tablespoons oil. (3) Stir until large lumps disappear. Pour desired amount of batter into lightly greased waffle iron. (4) Bake until steaming stops, about 5 minutes, or until golden brown. Makes four 7 inch waffles.
USA
Food Lion, LLC
800-210-9569