Just Add 3. 500 g. For one bag (500 g): makes about two generous batches of pancakes (roughly 16–20 pancakes total). Use about 200–250 g of mix per batch: whisk 200–250 g mix with 1 large egg, ¾–1 cup milk (or buttermilk), and 1–2 Tbsp melted butter or oil. Optional: let the batter rest 15–30 minutes (or overnight in the fridge for deeper sour flavor). Cook on a medium griddle until bubbles form and edges set, then flip. For the whole bag at once, scale the wet ingredients accordingly and adjust liquid for a pourable batter. Contains: wheat, milk (from buttermilk powder). Ingredients: Wheat flour, dried sourdough starter (wheat flour, water), buttermilk powder, sugar, maple sugar, baking powder, baking soda, salt, cinnamon.
Just Add 3. 500 g. For one bag (500 g): makes about two generous batches of pancakes (roughly 16–20 pancakes total). Use about 200–250 g of mix per batch: whisk 200–250 g mix with 1 large egg, ¾–1 cup milk (or buttermilk), and 1–2 Tbsp melted butter or oil. Optional: let the batter rest 15–30 minutes (or overnight in the fridge for deeper sour flavor). Cook on a medium griddle until bubbles form and edges set, then flip. For the whole bag at once, scale the wet ingredients accordingly and adjust liquid for a pourable batter. Contains: wheat, milk (from buttermilk powder). Ingredients: Wheat flour, dried sourdough starter (wheat flour, water), buttermilk powder, sugar, maple sugar, baking powder, baking soda, salt, cinnamon.
