Wheat Flour, Sugar, Raising Agents: (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Vegetable Fat, Dextrose, Egg White Powder, Egg Yolk Powder, Salt, Skimmed Milk Powder, Modified Corn Starch
Preparation & Storage
- You will need: 200ml Water.1. Shake bottle well to loosen dry mix. Pour 200ml water into the bottle to the marked fill line, replace lid, turn upside down and bang sharply on a hard surface. Shake well for 60 seconds or until batter is smooth.2. Heat a non-stick frying pan and lightly grease. Pour batter into pan to form 4in/10cm round pancakes.3. Cook until pancakes are dry around the edges. Turn and cook until golden.Tip Batter with thicken as it stands, if too thick add 1-2 tsp water, replace lid and shake.
Store in a cool, dry place.