Wheat flour 55.00%, Milk Powder 22.00%, Sugar 7.50%, Corn Starch 5.00% Raising agent (INS500(ii), INS450(i) INS341(i)) 5.00%, Rice flour 4.89%, Iodized salt 0.50%, Vanilla flavour 0.10%, Artificial food colour (INS102, INS110) 0.01%
Gluten and Milk
|Serving size : 4 tbsps (28g)||Percent Thai RDI|
|Serving (s) per container : About 18|
|Total Energy||100 Kcal|
|Energy from Fat||0 Kcal|
|Percent Thai Recommended Daily Intakes for population over 6 years of age are based on a 2,000 kcal diet.|
Reference intake of an average adult (8400kJ/2000kcal)
Preparation and Storage
Preparation and Usage
Pancake & Waffle Mix 500g
Whole Egg 4 Eggs
Melted Butter 6 Tablespoons
1. Blend water, egg, melted butter and pancake mix flour until smooth.
2. Grease hot frypan with oil
3. Pour mixture on frypan. Cook until bubbles appear/
4. Cook another side until golden brown.
For waffle, pour mixture in waffle maker for 3-4 min.
Serve with butter, jam or syrup.
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