The All Natural Farmhouse Pancake & Waffle Mix from Stonewall Kitchen - Stonewall Kitchen
Stonewall Kitchen – Farmhouse Pancake & Waffle Mix
- Easy & quick for fluffy pancakes or crispy waffles
- Fine vanilla aroma & malt flour for particularly fluffy, aromatic dough
- Perfect for breakfast, brunch & special enjoyment moments
Wheat flour , sugar, raising agents (sodium carbonate, calcium phosphates, diphosphates), buttermilk , table salt, natural flavouring, barley malt extract
Wheat flour , sugar, raising agents (sodium carbonate, calcium phosphates, diphosphates), buttermilk , table salt, natural flavouring, barley malt extract
| calorific value | 1397 kJ / 329 kcal |
|---|---|
| Fat | 1,0 g |
| of which Saturates | 0 g |
| carbohydrates | 74 g |
| of which sugar | 8,0 g |
| protein | 6,0 g |
| Salt | 2,9 g |
| calorific value | 1397 kJ / 329 kcal |
|---|---|
| Fat | 1,0 g |
| of which Saturates | 0 g |
| carbohydrates | 74 g |
| of which sugar | 8,0 g |
| protein | 6,0 g |
| Salt | 2,9 g |
| Hints | Preparation of Pancakes (yields 5-6 large pancakes): Mix 1 egg and 180 ml of whole or buttermilk. Then add 125 g of baking mix and 14 g of melted butter and stir thoroughly. Let the batter rest for 5-10 minutes. Preheat the pan and lightly grease it. Use 60 ml of batter per pancake. Fry in the pan until the edges appear firm and bubbles form in the center. Flip the pancake and fry for another 1-2 minutes. Remove the finished pancake from the pan and serve warm. Preparation of Waffles (yields 3-4 large waffles): Preheat and grease the waffle iron. Mix 1 egg and 150 ml of water. Add 125 g of baking mix and 28 g of melted butter and stir thoroughly. Pour the batter onto the waffle iron and cook until golden brown. Remove the finished waffle and serve warm. |
|---|---|
| food company | American Heritage GmbH & Co. KG, Martinipark, Building C1, Provinostr. 52, D 86153 Augsburg |
| Contents | 454 Grams |
| Barcode | 711381025000 |
| Hints | Preparation of Pancakes (yields 5-6 large pancakes): Mix 1 egg and 180 ml of whole or buttermilk. Then add 125 g of baking mix and 14 g of melted butter and stir thoroughly. Let the batter rest for 5-10 minutes. Preheat the pan and lightly grease it. Use 60 ml of batter per pancake. Fry in the pan until the edges appear firm and bubbles form in the center. Flip the pancake and fry for another 1-2 minutes. Remove the finished pancake from the pan and serve warm. Preparation of Waffles (yields 3-4 large waffles): Preheat and grease the waffle iron. Mix 1 egg and 150 ml of water. Add 125 g of baking mix and 28 g of melted butter and stir thoroughly. Pour the batter onto the waffle iron and cook until golden brown. Remove the finished waffle and serve warm. |
|---|---|
| food company | American Heritage GmbH & Co. KG, Martinipark, Building C1, Provinostr. 52, D 86153 Augsburg |
| Contents | 454 Grams |
| Barcode | 711381025000 |
Wheat flour , sugar, raising agents (sodium carbonate, calcium phosphates, diphosphates), buttermilk , table salt, natural flavouring, barley malt extract
Wheat flour , sugar, raising agents (sodium carbonate, calcium phosphates, diphosphates), buttermilk , table salt, natural flavouring, barley malt extract
| calorific value | 1397 kJ / 329 kcal |
|---|---|
| Fat | 1,0 g |
| of which Saturates | 0 g |
| carbohydrates | 74 g |
| of which sugar | 8,0 g |
| protein | 6,0 g |
| Salt | 2,9 g |
| calorific value | 1397 kJ / 329 kcal |
|---|---|
| Fat | 1,0 g |
| of which Saturates | 0 g |
| carbohydrates | 74 g |
| of which sugar | 8,0 g |
| protein | 6,0 g |
| Salt | 2,9 g |
| Hints | Preparation of Pancakes (yields 5-6 large pancakes): Mix 1 egg and 180 ml of whole or buttermilk. Then add 125 g of baking mix and 14 g of melted butter and stir thoroughly. Let the batter rest for 5-10 minutes. Preheat the pan and lightly grease it. Use 60 ml of batter per pancake. Fry in the pan until the edges appear firm and bubbles form in the center. Flip the pancake and fry for another 1-2 minutes. Remove the finished pancake from the pan and serve warm. Preparation of Waffles (yields 3-4 large waffles): Preheat and grease the waffle iron. Mix 1 egg and 150 ml of water. Add 125 g of baking mix and 28 g of melted butter and stir thoroughly. Pour the batter onto the waffle iron and cook until golden brown. Remove the finished waffle and serve warm. |
|---|---|
| food company | American Heritage GmbH & Co. KG, Martinipark, Building C1, Provinostr. 52, D 86153 Augsburg |
| Contents | 454 Grams |
| Barcode | 711381025000 |
| Hints | Preparation of Pancakes (yields 5-6 large pancakes): Mix 1 egg and 180 ml of whole or buttermilk. Then add 125 g of baking mix and 14 g of melted butter and stir thoroughly. Let the batter rest for 5-10 minutes. Preheat the pan and lightly grease it. Use 60 ml of batter per pancake. Fry in the pan until the edges appear firm and bubbles form in the center. Flip the pancake and fry for another 1-2 minutes. Remove the finished pancake from the pan and serve warm. Preparation of Waffles (yields 3-4 large waffles): Preheat and grease the waffle iron. Mix 1 egg and 150 ml of water. Add 125 g of baking mix and 28 g of melted butter and stir thoroughly. Pour the batter onto the waffle iron and cook until golden brown. Remove the finished waffle and serve warm. |
|---|---|
| food company | American Heritage GmbH & Co. KG, Martinipark, Building C1, Provinostr. 52, D 86153 Augsburg |
| Contents | 454 Grams |
| Barcode | 711381025000 |
All Natural Farmhouse Pancake & Waffle Mix from Stonewall Kitchen
American breakfast always includes American pancakes, which are quite different from our European pancakes. Typically, they are made heartier, meaning without sugar. Only later is the sweetness added in the form of syrup, preferably maple syrup, poured over the warm pancakes. Alternatively, blueberry syrup is also used.
Stonewall Kitchen has launched a product for connoisseurs with the All Natural Pancakes in two sizes, which is even NON-GMO certified. American Heritage loves pancakes and Stonewall Kitchen is our favorite supplier for them. As an importer, we source the products directly from Maine and are happy to supply other European retailers as well.
American breakfast always includes American pancakes, which are quite different from our European pancakes. Typically, they are made heartier, meaning without sugar. Only later is the sweetness added in the form of syrup, preferably maple syrup, poured over the warm pancakes. Alternatively, blueberry syrup is also used.
Stonewall Kitchen has launched a product for connoisseurs with the All Natural Pancakes in two sizes, which is even NON-GMO certified. American Heritage loves pancakes and Stonewall Kitchen is our favorite supplier for them. As an importer, we source the products directly from Maine and are happy to supply other European retailers as well.
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