On some mornings, the ability to mix together just a few basic ingredients to make a hot breakfast is invaluable. That's when products like Aunt Jemima Pancake and Waffle Mix are a welcome sight in the cupboard. Follow simple directions to turn the dry mix into fluffy, golden pancakes.
Coat your skillet or griddle with shortening, butter or oil. Aim for a lightly greased surface.
Preheat your skillet on a medium-low burner for 10 minutes, or set your griddle to 375 degrees Fahrenheit.
Measure out 4 parts Aunt Jemima mix and 3 parts milk. Combine them in a mixing bowl.
Whisk together an egg and a spoonful of vegetable oil for every 1 cup of pancake mix. Add them to the ingredients in the mixing bowl.
Stir until all of the ingredients are well-combined and the larger lumps have dissipated. Don't worry about beating out all of the lumps; overbeating leads to tough pancakes.
Leave the pancake mix to settle for about two minutes.
Fill a 1/4-cup dry measuring cup not quite to the top with pancake batter, or use a ladle as your batter scoop.
Pour the batter into the center of your skillet. If you have a large griddle or oversized skillet, repeat with other dollops of batter to cook more than one pancake at a time. Leave plenty of room between the pancakes so that they don't run together.
Look for bubbles on the surface of a pancake, then lift up the edge with your spatula to confirm that the bottom is turning light brown. Flip the pancake and continue cooking it on the other side. Remove the pancake when the other side is also golden brown.
Continue cooking pancakes until you've used up the batter.