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Koopmans multigrain pancake mix

Per 400 g

    Extra information

    Voor de zoete en hartige pannenkoeken fanaat
    Ideaal als ontbijt, lunch of dessert!
    Eén pak is voldoende voor 11-13 pannenkoeken
    Zelf toevoegen: 900 ml melk, 2 eieren en boter of olie

    PREPARE THE BATTER. 1. Put the mix in a mixing bowl and add half of the. milk (450 ml). 2. Stir the whole with a whisk or mixer until a smooth batter. 3. Add the rest of the milk and the 2 eggs while stirring. BAKING. 4. Put a knob of butter or dash of oil in a frying pan and. let the pan get hot. 5. Pour some batter into the pan, let it run out over the bottom. and fry the pancakes on not too high a heat on both. silk golden brown.

    Usage

    Add yourself:. 900 ml milk. 2 eggs. For 11 to 13 pancakes.
    Keep cool and dry. After cooling you can make the pancakes. store covered for a maximum of 2 days. In the fridge. The are frozen. pancakes for a maximum of 3 weeks. shelf life.

    Ingredients

    . 78% WHEAT FLOUR, 5.0%. RYE FLOUR, 4.0% whole wheat. OAT FLOUR, 4.0% whole wheat. BARLEY FLOUR, 4.0% corn flour, 3.0%. whole wheat buckwheat flour, raising agents. (E341.E501), potassium chloride. (salt substitute), salt. May contain EGG and MILK. Allergy information:. ALLERGENS Are BOLD and in. capital letters in the ingredients list.

    Allergy information

    Wheat, Rye, Barley and barley products (grains containing gluten), Oats and oat products (gluten, grains containing gluten)

    Koopmans multigrain pancake mix

    Per 400 g

      Product form

      Pancake mix

      €2 , 45

      €2,65 (incl. btw)

        Description

        Pancake mix

        Extra information

        Voor de zoete en hartige pannenkoeken fanaat
        Ideaal als ontbijt, lunch of dessert!
        Eén pak is voldoende voor 11-13 pannenkoeken
        Zelf toevoegen: 900 ml melk, 2 eieren en boter of olie

        PREPARE THE BATTER. 1. Put the mix in a mixing bowl and add half of the. milk (450 ml). 2. Stir the whole with a whisk or mixer until a smooth batter. 3. Add the rest of the milk and the 2 eggs while stirring. BAKING. 4. Put a knob of butter or dash of oil in a frying pan and. let the pan get hot. 5. Pour some batter into the pan, let it run out over the bottom. and fry the pancakes on not too high a heat on both. silk golden brown.

        Usage

        Add yourself:. 900 ml milk. 2 eggs. For 11 to 13 pancakes.
        Keep cool and dry. After cooling you can make the pancakes. store covered for a maximum of 2 days. In the fridge. The are frozen. pancakes for a maximum of 3 weeks. shelf life.

        . 78% WHEAT FLOUR, 5.0%. RYE FLOUR, 4.0% whole wheat. OAT FLOUR, 4.0% whole wheat. BARLEY FLOUR, 4.0% corn flour, 3.0%. whole wheat buckwheat flour, raising agents. (E341.E501), potassium chloride. (salt substitute), salt. May contain EGG and MILK. Allergy information:. ALLERGENS Are BOLD and in. capital letters in the ingredients list.

        Allergy information

        Wheat, Rye, Barley and barley products (grains containing gluten), Oats and oat products (gluten, grains containing gluten)

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