Ingredients
Making pancakes from scratch with Aunt Jemima pancake mix requires a few pantry staples like milk, eggs, oil, and butter. To make six to eight pancakes, you will need one and a half cups of Aunt Jemima Original Pancake Mix, one cup of milk, one egg, two tablespoons butter, and one tablespoon of vegetable oil.
Instructions
Beginning with the ingredients is the first step. Measure out one and a half cups of Aunt Jemima Original Pancake Mix and place in a large mixing bowl. To the pancake mix, add one cup of milk, one egg, two tablespoons butter, and one tablespoon of vegetable oil. Whisk the ingredients together until the batter is smooth and lump-free. Let the mixture sit a few minutes while preheating the skillet or griddle.
Add a tablespoon of butter or vegetable oil to the preheated skillet. Wait for the butter or oil to melt or heat up, then use a ladle to spoon about 1/4 cup of batter onto the skillet or griddle. If cooking in a skillet, use a spatula to spread the batter into a thin circle. Cook the pancakes on one side until it is lightly golden. Carefully flip the pancakes to cook the other side.
Continue to spoon 1/4 cup of batter onto the skillet or griddle and cook until both sides are golden. To keep the pancakes warm after remove from the skillet, put them on a wire rack that has been placed on a large baking sheet. Wait until all the pancakes have been cooked before serving. Be sure to butter them prior to serving.
Variations
There are many variations to the Aunt Jemina pancake recipe. For example, apples and cinnamon can be added to the batter to make delicious apple cinnamon pancakes. Simply mix in 1/4 cup of diced apples and 1/2 teaspoon of cinnamon to the batter before cooking. Another variation involves adding blueberries or chocolate chips to the pancakes. If adding blueberries or chocolate chips, mix them into the batter after the wet and dry ingredients have been blended. These variations are sure to add flavor and texture to the pancakes.
Tips
One of the most important tips when making pancakes is to not overmix the batter. Overmixing the batter will result in tough pancakes. Another tip is to wait for the bubbles to appear before flipping the pancakes. This is the sign that the pancakes are ready to be flipped. Additionally, the heat should be on medium-low setting when cooking the pancakes as this will preventburns and help to cook the pancakes through.
Storage
Any leftover pancakes can be safely stored in the refrigerator or freezer. Place the cooled pancakes in a resealable plastic bag or airtight container and store in the refrigerator for up to four days or in the freezer for up to three months. When reheating, place the pancakes on a heated skillet or griddle for few minutes until warm.
Healthy Alternatives
For a healthier pancake option, try using non-dairy milk and egg alternatives. Unsweetened almond or oat milk work great in this recipe and can be substituted easily for traditional dairy milk. Eggs can also be replaced with chia seeds or a flaxseed egg. To make a flaxseed egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let the mixture sit for a few minutes until it has a gelatinous texture. This egg replacement is full of healthy fats and plant-based protein.
Additional Toppings
In addition to butter, the pancakes can be topped with fresh fruit, maple syrup, honey, peanut butter, or a sprinkle of powdered sugar. For a savory twist, try topping the pancakes with sautéed onions, peppers, mushrooms, or vegan cheese.
Cooking Method
Cooking the pancakes in a well-seasoned cast iron skillet will help enhance the flavor and texture of the pancakes. The heat is distributed in a cast iron skillet evenly, so the pancakes will cook evenly and won’t burn easily. To keep the pancakes from sticking, spray the skillet with oil before spooning the batter onto it.
