Buttermilk Pancake Mix - Two Bags with Maple Syrup

Pure Vermont Maple Syrup: Refrigerate after opening.

Buttermilk Pancake Mix: Shake bag before opening. Beat together 1 cup milk and 1 egg. Blend in 3 Tbs. good vegetable oil. Add 1 cup mix and stir only enough to blend; set aside to thicken. Heat electric frying pan to 400°F. Makes 10-12 pancakes.

Pure Vermont Maple Syrup: Pure Maple Syrup.
Contains no major food allergens.

Buttermilk Pancake Mix: Whole Wheat Flour, Corn Meal, Wheat Flour, Sweet Cream Buttermilk, Wheat Bran, Monocalcium Phosphate, Sodium Bicarbonate, Sea Salt.
Contains: Milk, Wheat.
Contains bioengineered food ingredients.