Krusteaz Gluten Free Pancake Mix, 8 x 1 lb Case

Krusteaz Gluten Free Pancake Mix, 8 x 1 lb Case from Krusteaz is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Create mouthwatering gluten free buttermilk pancakes with Krusteaz Gluten Free Light and Fluffy Buttermilk Pancake Mix. This buttermilk pancake mix is a carefully crafted version of our classic pancake and waffle mix with that perfect touch of buttermilk, without any gluten! Just add cold water, milk, and eggs then whisk pancake batter and pour onto a lightly greased griddle. In no time, you'll be enjoying a stack of delectable, gluten free golden-brown buttermilk pancakes. Our versatile gluten free pancake mix opens up a world of culinary possibilities. Have Krusteaz light and fluffy pancakes for breakfast and brunch or go beyond the morning and whip up mini pancakes as a gluten free afternoon snack. Butter and syrup is a great go-to addition but try dialing up the deliciousness by using this pancake mix in different recipes or customizing with mix-ins to elevate this gluten free buttermilk pancake mix. You can also use this mix to make easy gluten free buttermilk waffles—just follow the simple waffle recipe on the back of the box. Certified gluten free and made with no artificial flavors, no artificial colors, and no artificial preservatives. This gluten free buttermilk pancake mix embodies the great taste you can expect from Krusteaz. Throw yourself into the mix and let's make WOW happen!

• Case pack: 8 - 1 LB.
• DOT item 616381; case GTIN 10041449403103.
• DOT category: Baking Kits & Mixes.
• Handling: Dry Goods.
• Storage: Store in a cool, dry place.
• Use: 1. HEAT HEAT pancake griddle to 375°F (medium heat). Lightly grease griddle. 2. WHISK MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix, water, milk and egg(s) until blended. Batter will be slightly lumpy. Do not over-mix. POUR slightly less than 1/4 cup batter per pancake onto griddle. 3. COOK Cook 1 ½ minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are golden brown.
• Preparation: BAKE: INGREDIENTS (4-inch Pancakes) 13-14 Pancakes: 1 3/4 Cups Mix 1 Cup Cold Water 1/3 Cup Milk 1 Egg(s) 26-28 Pancakes: Full Box Mix 2 Cups Cold Water 2/3 Cup Milk 2 Egg(s) DIRECTIONS 1. HEAT pancake griddle to 375F (medium heat). Lightly grease griddle. 2. MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix, water, milk and egg(s) until blended. Batter will be slightly lumpy. Do not over-mix. POUR slightly less than 1/4 cup batter per pancake onto griddle. 3. COOK 1 minute per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are golden brown. Do not eat raw batter. High Altitude: No adjustment necessary.
• Dietary claims from DOT data: GLUTEN FREE, KOSHER.
• Allergen note from DOT data: contains Milk and its derivatives.