New look same great taste. Sealed inner bag. Farm Crafted Flavor: It all started in 1915 with a family farm and a whole lot of handmade maple candy. Since then, Maple Grove Farms maple syrup has tapped into nature’s sweetness with one mission in mind: to bring fine, farm-crafted flavor to your table. Our maple syrup made us one of the most beloved brands. So, we decided to continue that delicious legacy with premium organic pancake and waffle mixes to make every morning shine. Sold by weight not volume.

Organic Wheat Flour, Organic Whole Wheat Flour, Organic Corn Meal, Organic Whole Buckwheat Flour, Leavening (monocalcium Phosphate, Sodium Bicarbonate), Sea Salt, Organic Sweet Cream Buttermilk Solids, Organic Honey Powder (organic Honey, Organic Rice Maltodextrin)

Organic Crepes: Prep time: 5 minutes. Cook time: 20 minutes. About 10 crepes. 1 cup Maple Grove Farms organic buttermilk & honey pancake & waffle mix. 1-1/2 cups organic milk. 1 organic egg. Combine all ingredients in a small bowl. Whisk until batter is smooth and has no lumps. Spray a 10-inch nonstick skillet (You can make crepes whatever size you like. Simply adjust the amount of batter you add to the skillet. You need just enough to coat the bottom of the skillet) or crepe pan with cooking spray and heat over medium heat until skillet is hot. (Add a few drops of water to the skillet and if they dance on the surface it’s hot enough). Pour about 1/4 cup batter into the center of the skillet. Quickly tilt skillet until the batter covers the bottom of the skillet. Cook 1 to 2 minutes until top is bubbly and edges are golden. Flip crepe and cook 1 minute. Carefully remove crepe and repeat with the remaining batter. Cooking Instructions: Pancakes: Preheat greased griddle to 375 degrees - 400 degrees F (or use a nonstick pan over medium heat). Whisk eggs and oil, gradually add water and mix. Let mix sit while griddle is heating. Pour and cook until puffed and full of bubbles, about 1 minute each side. Serve hot. Waffles: Mix ingredients with fork or wire whisk until blended. For thinner batter add more water. Pour batter into center of a hot, lightly greased waffle iron. Cook as directed by waffle iron instructions or until steam slows and waffle is golden brown. Remove carefully. Serve hot. 4 Pancakes or waffles: 5 - 7; 1 cup mix; 1/2 cup water; 1 egg; 1 tbsp oil; 4 Pancakes or waffles: 11 - 13; 2 cups mix; 1 cup water; 2 eggs; 2 tbsp oil; 4 Pancakes or waffles: 17 - 18; 3 cups mix; 1-1/2 cups water; 3 eggs; 3 tbsp oil; 4 Pancakes or waffles: 23 - 24; 4 cups mix; 2 cups water; 4 eggs; 4 tbsp oil; 4 Pancakes or waffles: 29 - 30; full box mix; 2-1/2 cups water; 5 eggs; 5 tbsp oil. Do not eat raw mix or batter. Quick: For thinner pancakes add more water, for thicker add more mix. For low fat recipe add 2 tbsp. Tip: of low fat yogurt in place of egg and oil. You may also try applesauce in place of yogurt.

Store in a cool dry place.