Aunt Jemima Pancakes
Ingredients
Directions
Make the batter
In a bowl, combine 1 cup of Aunt Jemima Pancake Flour with ¾ cup of water.
Mix until smooth.
Cook
Heat a griddle or frying pan over medium heat.
Pour batter onto the griddle to form pancakes.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Aunt jemima pancake flour
- Provides the starch and proteins that form the structure of the pancakes as they cook.
- Water
- Hydrates the flour so it forms a pourable batter and turns to steam that helps lift the pancakes.
The step that matters
Cook until bubbles form, then flip. Bubbles appear as heat sets the surface and steam escapes from the batter. Flipping too early tears the pancake, while waiting until the surface is set gives a cleaner flip and even browning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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