Note: I was planning on running this post this weekend, to allow you to celebrate New Year’s brunch with an easy pick-me-up. But then I thought about all of you with time off, like me, and how pancakes are perfect for a weekday that you should be working. So enjoy! And Happy New Year’s!
Though I adore cooking, baking is my first true love. So you’d think a girl like me would have a perfect recipe for pancakes, and I do, but it’s not what you expect…it comes from Aunt Jemima.
Alright, alright, I know, I know, Have I tried real homemade pancakes? Yes. I have. They are never as good. They are too crispy or too fluffy. They just don’t taste right. Like a good chocolate chip cookie, good pancakes are perfect because they remind me of my first pancake. And my first pancake was plain jane Aunt Jemima with Aunt Jemima syrup–We didn’t even have real Vermont Maple syrup in the house until I purchased it. So this recipe is not really a true recipe, it’s more the perfect techniques for making well-cooked Aunt Jemima pancakes. The tips for perfecting the batter, good substitutions, and wonderful additions.
Our family’s tricks? Substitute melted butter for the vegetable oil. Like anything else you’d bake, combine the wet ingredients and then add the dry. Use whole milk if it’s on-hand. And if you can, add toppings. In the above photo you’ll see semi-sweet chocolate chips (always on hand in a best dessert is a chocolate chip cookie household), frozen blueberries (though please use fresh if they’re on hand), and sliced banana.
Perfect Aunt Jemima Pancakes
3/4 cup whole milk
1 tablespoon butter, melted in the microwave
1 cup Aunt Jemima Pancake Mix
Various toppings, to taste
Heat griddle or skillet over medium/low until very hot. You’ll know the pan is ready when a drop of water sizzles quickly.
Mix milk, egg, and butter until smooth. Add pancake mix to wet ingredients until just combined, when the large clumps have decreased but the batter is still relatively lumpy.
Season skillet with butter. To do this, hold a stick of butter with a paper towel, and rub it against the pan to provide a light covering. Ladle a few tablespoons of pancake batter onto skittle until pancake reaches desired size. Top with desired fillings. Cook pancakes when they start to bubble (as in the above photo) and reach a golden brown, a couple of minutes. Flip and cook until golden brown, about a minute. Serve immediately with butter, syrup, or sugar as desired.