The spiced delight of Stonewall Kitchen Gingerbread Pancake & Waffle Mix will put even the grumpiest morning riser in good spirits. Light and fluffy with that unmistakable, homey taste of gingerbread. It's breakfast perfected.
Ingredients
Enriched Wheat Flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Degerminated Yellow Corn Flour, Leavenings (sodium bicarbonate, monocalcium phosphate, sodium aluminum phosphate, aluminum sulphate), Malted Barley Extract, Natural Flavors, Contains 2% or less of the following: Molasses (wheat starch, silicon dioxide, hydroxylated soy lecithin), Salt, Sugar, Buttermilk Solids, Cinnamon, Ginger, Cloves Contains: Wheat, Dairy, Soy
Allergens
- MILK
- SOY
- WHEAT
Gingerbread Pancakes
- 1 large egg
- ¾ cup milk
- 1 cup Gingerbread Pancake & Waffle Mix
- 1 Tbsp. unsalted butter, melted
Beat egg and milk together. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Ladle onto 350℉ griddle and flip when air bubbles begin to pop. Turn once and cook until done.
Makes approximately 5-6 plate-size pancakes.
Gingerbread Waffles
- 1 large egg
- ½ cup + 2 Tbsp. milk, or water
- 1 cup Gingerbread Pancake & Waffle Mix
- 2 Tbsp. unsalted butter, melted
Heat waffle iron according to manufacturer’s directions. Beat egg and milk together. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Ladle onto hot waffle iron and remove when golden brown.
Makes about 3-4 waffles, depending on size of waffle maker.