Treat yourself to the great tasting, fluffy Aunt Jemima pancakes you grew up with.
Their classic taste will keep you wanting more! And since they are a good source of calcium and iron, you can feel good about serving them to your family.
Makes 10 to 12 pancakes.
1. Heat skillet over Medium-Low heat or electric griddle to 375 degrees F (190C). Skillet is ready when drops of water sizzle, then disappear almost immediately.
2. Combine all ingredients (1 cup mix, 3/4 cup milk, 1 tablespoon oil + 1 egg); stir with wire whisk until large lumps disappear. Over-mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken.
3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet.
4. Turn when pancakes bubble and bottoms are golden brown. For thicker pancakes use a little less milk. For thinner pancakes, use a little more milk.
Perfect Pancake Tips: Do not beat out the characteristic lumps in batter, over-mixing will toughen pancakes.
Lightly grease skillet or griddle with solid shortening instead of oil, butter or margarine; solid shortening does not burn as easily. Turn pancakes only once; over-handling toughens them.
Makes 8 - 4 inch waffles.
Heat waffle iron. Combine 1 cup Aunt Jemima mix, 3/4 cup milk, 1 egg and tablespoons oil; stir until large lumps disappear. For best results, allow batter to rest 4 - 5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron.
Bake until steaming stops.
Larger Pancake Servings: 20 - 24: 2 cups mix, 1 1/2 cups milk, 2 eggs, 2 tbsp oil; 30 - 36 - 3 cups mix, 2 1/4 cups milk, 3 eggs, 3 tbsp oil