Aunt Jemima Pancake Recipe
How to make pancakes using Aunt Jemima pancake mix.
Servings: 15 pancakes
Ingredients
- 2 cups Aunt Jemima pancake mix
- 1 1/2 cups milk
- 2 tablespoon vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Optional for serving
- syrup
- whipped cream
- butter
Instructions
- Sift pancake mix into a bowl. Stir in sugar.
- Form a well in the dry ingredients and add eggs, oil, vanilla extract and milk in the well.
- Using a whisk, stir together the ingredients until just combined. Be careful not to over mix.
- Heat a pan or griddle over medium heat. Spray with non-stick cooking spray or melt a little butter over the surface.
- Pour 1/4 cup of batter onto the warm griddle or pan. When bubbles start to appear, use a spatula to flip the pancake. cook 1-2 minutes more or until golden brown.
- Serve warm.
Video
Notes
Sifting the dry ingredients helps to achieve light and fluffy pancakes however it isn't a necessary step if you don't have a mesh sifter.
Try not to over mix the batter. There still might be a few lumps remaining.
Store leftovers in the refrigerator for 2-3 days or freeze for up to 3 months.
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 106mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg