How to Make Aunt Jemima Pancakes

How to Make Aunt Jemima Pancakes
This Aunt Jemima pancake recipe makes breakfast a breeze. In just 10 minutes, you can make these fluffy pancakes with just a few simple ingredients. For a great breakfast that your friends and family will enjoy, drizzle the top with syrup or add fresh fruit.

Aunt Jemima Pancake Recipe

Ingredients needed

Aunt Jemima Pancake Mix – This can be found in the breakfast aisle at the grocery store.

Egg – Helps to make the pancakes fluffy.

Milk – Use milk or buttermilk.

Oil – This recipe calls for vegetable oil. You could substitute with melted butter for a richer-tasting pancake.

Vanilla extract – This adds a hint of sweetness and flavor. You could also use almond extract.

Sugar – Added for a touch of sweetness. Can be left out.

How to make Aunt Jemima pancakes

Vanilla extract and sugar are not included in the original recipe directions on the back of the box. These ingredients are optional, but I believe they elevate the pancakes to a new level.

To begin, sift the pancake ingredients into a mixing dish. Sifting aids in the lightness of the pancakes. Sugar should be added.

Step 2: Make a well in the dry ingredients and pour in the eggs, oil, vanilla essence, and milk.

Step 3: Combine the ingredients in a mixing bowl with a whisk until just mixed. Take care not to overmix the ingredients.

Step 4: Preheat a griddle or a pan over medium heat. Using non-stick cooking spray or melted butter, coat the surface.

5th step:

1/4 cup batter should be poured onto a hot griddle or pan. When bubbles develop on the surface, turn the pancake using a spatula. Cook for another 1-2 minutes, or until golden brown.

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Tips for Making the best pancakes

Tricks for making the best light and fluffy pancakes.

  • Although sifting the dry ingredients isn’t required, it does assist to minimize lumps and aerate the mixture for light pancakes.
  • Make sure the batter isn’t overworked. Overmixing might result in tough and chewy pancakes. To incorporate all of the ingredients, around 10-12 stirs should suffice. It’s fine if the batter contains a few lumps.
  • I’ve discovered that scooping batter onto the griddle using a 1/4 cup measuring cup makes for more uniform pancakes.
  • When frying the pancakes, don’t use a spatula to press down on them. They will become too flat as a result of this.
  • Add a teaspoon of baking soda to your pancake mix if it’s been sitting on the shelf for a few weeks if you want fluffy pancakes.
  • Spices can be added for a flavorful variation. Spices like apple pie spice, pumpkin pie spice, and cinnamon may all contribute a lot of flavor. To make great pancakes, add canned pumpkin, applesauce, or mashed banana to the batter.

Best pancake toppings

Pancakes are traditionally served with maple syrup and butter, but there are a variety of toppings you can use to spice up your morning. Here are a few suggestions:

  • Chocolate chips can be incorporated into the batter or sprinkled on top.
  • Pecans, walnuts, peanuts, and macadamia nuts are excellent choices for chopped nuts.
  • Fruit — bananas, blueberries, strawberries, peaches, and other fruits can be added to the mix.
  • Whipped cream and colorful sprinkles — For a festive touch, top with whipped cream and multicolored sprinkles.
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