Aunt Jemima Pancakes Recipe

There is nothing better than fresh, homemade pancakes, but sometimes they are just way too much work and taste-wise, not even worth the effort.

This is not the case with these Aunt Jemima Pancakes! They are so easy to make and only require some other ingredients that you probably already have in your home.

They taste great and have that perfect pancake texture; not too dense, but not too crumbly. You can easily add additional flavoring ingredients to the recipe or use virtually any topping you can think of.

These pancakes are also not bound by any time of day or occasion and can be served either sweet or savory.

How to make Aunt Jemima Pancakes

Combine the milk, eggs, oil and bananas in a medium mixing bowl and mix until all of the ingredients are evenly dispersed.

Place the Aunt Jemima Pancake mix in a separate large bowl and add the liquid ingredients to the mix. Stir until the ingredients are mixed through. Set aside the pancake mixture to rest for 10 minutes.

Meanwhile, whip the cream in a large bowl until they reach soft peaks before adding some castor sugar. Continue whipping the cream until it becomes firm or reaches stiff peaks.

Heat more oil in a large non-stick frying pan over medium heat. Add ¼ cup pancake mixture to the pan and allow it to cook until golden brown, about 5 – 8 minutes.

Flip the pancakes over and cook for an additional 3-5 minutes on the other side, or until the pancake is fully cooked through.

Serve them warm with delicious chantilly cream and Aunt Jemima’s’ Pancake syrup.

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Aunt Jemima Pancakes

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Recipe by Laura Ritterman Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

220

kcal

This is the best pancake recipe you will ever have that requires almost no work and still created pancakes with great flavor and texture.

Ingredients

• For the pancakes

• 1 ½ cups milk

• 2 large eggs

• 2 tablespoons olive oil

• 2 medium bananas, mashed

• 2 cups Aunt Jemima Original Pancake Mix

• For the chantilly cream

• 1 cups whipping cream

• 2 tablespoons castor sugar

• For serving

• Aunt Jemima Pancake Syrup

• Nuts

• Berries

Directions

• Start by placing the milk, eggs, olive oil and mashed bananas in a large mixing bowl and stirring until evenly distributed and thoroughly combined.
• Place the Aunt Jemima Original Pancake mix in a large bowl and slowly add the liquid ingredients to the dry mix. Mix until a smooth batter forms. Allow the batter to sit for 10 minutes.
• While the mixture is resting, start making the chantilly cream. Place the cream in a large, clean mixing bowl and using an electric mixer, whip until soft peaks form. Slowly add the castor sugar while continuously whipping the cream until it reaches stiff peaks.
• Heat a drop of oil over medium heat in a large non-stick frying pan. Once the pan has been heated, add a ¼ cup pancake mixture to the pan.
• Allow the pancakes to fry on the one side for about 5-8 minutes or until golden brown. Flip them over and Cock them on the other side for another 3-5 minutes or until fully cooked through.
• Serve the pancakes warm and top them with your chantilly cream and additional toppings such as the delicious Aunt Jemima Pancake Syrup, some nuts or berries of your choice.

Notes

• When making the pancake batter, do not use an electric whisk to combine the wet and dry ingredients. This will overdevelop the gluten creating a very dense pancake.
• Allowing your pancake mixture to rest for a while is a crucial step as it allows any lumps to disappear, no matter how small. The worst thing in the world is biting into a piece of raw flour when your pancake is cooked.

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Tips & Tricks

• If your pancake mix has been in the cupboard for a while, you might have to add a half teaspoon baking powder to create beautiful, fluffy pancakes. This is entirely up to you though and it is by no means life or death.

• You can also add some flavoring extract to add a pop of flavor. I love using almond extract for my pancake mixes. You can also use baking spices such as cinnamon or nutmeg.

• Do not make your pancakes too big. The bigger the pancakes, the harder they will be to flip and the longer they will take to cook through – the bottom might even start to burn before you will be able to flip them.

• If you are new to making pancakes and aren’t sure when they are ready to be flipped, the best way to tell is by looking at the top (uncooked) side of the pancake.

If you see small bubbles form on the surface, they are about ready to be flipped. Also, look at the edges of the pancake; if they look more cooked then the inside, or just look like they have a firm structure, they should be good.

Flipping pancakes is an art and a skill and you will soon get the hang of it through some practice.

• These pancakes can be made in advance, cooled and frozen for later use. Simply defrost in the microwave or oven and serve immediately.

What To Serve This With

As previously mentioned, you cannot go wrong with good old’ chantilly cream and Aunt Jemima’s’ Pancake Syrup.

Alternatively, or let’s be honest, in my case, additionally, you can add a wide variety of nuts or fresh berries of your choice.

Other sweet toppings or accompaniments can include chocolate chips, chocolate syrup, sprinkles for the kids, some yogurt or even sweet spreads like peanut butter or other nut butters.

You can also serve these pancakes as a savory meal with bacon, eggs or some spicy fried chorizo and sour cream.

Conclusion

This Aunt Jemima Pancake recipe is the only one I use. Why would you put yourself through hours of work only to get mediocre pancakes?

Now you can simply mix a few ingredients together and as easy as one, two, three, you have a ton of perfect, great-tasting pancakes.

The search is over for the worlds’ best pancakes and you have just found them! And what’s even better is that they can be frozen to make your life even easier!

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