Kodiak Cakes Frontier Flapjack and Waffle Mix Buttermilk & Honey Description
- Made In USA
- Non-GMO
- Kosher
- Add Water Only
- Great For Baking
- No Added Fat, Cholesterol or Sugar
Kodiak Cakes®
Restoring the Flapjack Tradition
Long ago, flapjacks were the hearty mainstay of frontiersmen from the frigid Yukon to the High Sierra. These rugged mountain-men and homesteaders relied on a traditional flapjack that combined the rich, substantial taste of whole grain wheat with the light, mellow taste of whole grain oats. Those trailblazers had stumbled onto a superb nutritional combination. Their flapjacks contained a powerful source of carbohydrates, protein and fiber with very little fat. Today, few people know that the frontier flapjack and the ordinary pancake are not the same. At Baker Mills, we set out to restore the flapjack tradition with Kodiak Cakes. Our time-honored family recipe harkens back to another time and spanned many generations. Kodiak Cakes were finally introduced to the world one summer day in 1982 when Penny Clark decided to mix together the ingredients for her father's flapjack recipe to sell to eager friends and neighbors. She packed the mixes in brown paper lunch sacks, placed them in her eight-year-old son's red wagon, and sent him off into the neighborhood. In no time, he returned home with an empty wagon having sold every mix. From a little red wagon, to the best selling whole grain flapjack mix in the nation, Kodiak Cakes have come a long way. Yet the recipe continues to stay true to the old-fashioned flapjack of years past because of our steadfast commitment to use only whole grains and all-natural ingredients. Kodiak Cakes are not for the faint-hearted, but for those of us who, like the old frontiersmen exploring and settling untamed wildernesses, require nutrition, vitality, and taste.
Each serving makes about three 4" pancakes.
Flapjack Directions:
To Make About Six, 4" Flapjacks:
Blend or whisk
-
1 Cup Mix
-
1 Cup Water
For thicker flapjacks, add less water; add more water for thinner flapjacks. Do not over beat batter.
For best results use batter within 15 minutes of preparation.
Pour 1/4 cup batter on a preheated, lightly oiled griddle set at 375°F, or on a skillet set at medium. The griddle or skillet is ready when a drop of water spatters on the heated surface before evaporating.
Flip flapjacks after bubbles stop forming and bottom side is golden brown (should take about one minute to cook first side, adjust heat accordingly). Cook opposite side until golden brown (should take about 30 seconds).
Waffle Directions:
To Make About Eight, 4" Waffles:
Blend or whisk
-
1 Mix
-
1 Cup Cold Water
Cook waffles on a preheated, lightly oiled waffle iron until steam stops and waffles are golden brown (waffle iron lid should lift without sticking).
To maintain freshness store in refrigerator or in a cool dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
| Amount Per Serving | % Daily Value | |
| Calories | 180 | |
| Calories from Fat | 15 | |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol less than | 5 mg | 2% |
| Sodium | 390 mg | 16% |
| Total Carbohydrate | 36 g | 12% |
| Dietary Fiber | 5 g | 20% |
| Sugars | 4 g | |
| Protein | 8 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 20% | |
| Iron | 10% | |
Fat 9 • Carbohydrate 4 • Protein 4
