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 egg
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.
Did u melt the butter or mix as it is
Sorry I read it wrong I mean do u haft to beat the egg
Hi Nigel,
I’d definitely melt the butter in the microwave or on the hot skillet. As for the egg, beat it if you’d like, I do depending on my mood
Good luck!
Kirsty
Thanks
If u put 2 cups of mix & how much butter eggs do you need
If you’re doubling the amount of dry ingredients (the mix) simply double the rest of your ingredients. That makes 2 eggs, 1 1/2 cup milk, and 2 tablespoons butter.
Unbelievable pancakes, oh my gosh. Thanks for this awesome recipe, I’ve been wanting to cook pancakes like this for years!
So glad to hear you enjoyed them! Thanks for sharing.
really really good pancakes!! thank you!
Thank you so much, Jimmy!
omg i had a mini heartattack when my pancakes came out so good : ) thanxs so much
Love it, Julia! TGIF, it’s almost time for pancakes again!
I just made these and they were EXCELLENT! Thanks for the recipe!
Fantastic! Keep baking!
Just tried these today. My family will never go back to the regular way we made pancakes again. These were amazing!!!
Thanks! So glad you enjoyed them!
How much vanilla can I put in the batch?
Vanilla? That sounds delicious. I’ve never tried adding it to my pancakes! If you were going to give it a shot, I might try something like 1/4 or 1/2 tsp.
This is how I’ve made my pancakes for years! Although, I don’t add the butter to the mix. Usually I play around with the flour:milk ratio to get fluffier or flatter pancakes, depending upon who is eating them. I don’t add much milk because like mine fluffy as that’s how my mom served me my first pancake years ago — with Aunt Jemima syrup of course.
I used to think Aunt Jemima syrup WAS maple syrup until I visited Vermont. Even though I also have grade A light and medium and grade B maple syrup, I still always make sure I have Aunt Jemima syrup available for when I get tired of the taste of maple syrup. My girl hates me for insisting on stocking it but I gotta!
Also, I always beat the egg. Next time, I’m going to give it a go with buttermilk. Actually that’s how I landed here (searching for recipes w/ jemima mix and buttermilk). I know it’s not the same but I have extra buttermilk on hand and figured it’d work.
After that I’m definitely trying it with regular ol’ whole milk and butter as you suggest.
Philip, I loved hearing your advice on milk:flour ratios! I haven’t experimented much baking pancakes and now feel so excited to start trying new things and changing the texture up. Definitely look forward to hearing how the buttermilk goes, I’m sure it would be delicious and the Southerner in me wants to eat buttermilk pancakes with fried chicken on top.