Aunt Jemima Waffle Recipe
Aunt Jemima waffles are a variation of classic pancakes, made with pancake mix. The original recipe dates back to 1889, when the R.T. Davis Mill Company in St. Joseph, Missouri introduced the Aunt Jemima brand. This beloved breakfast staple is served up hot and fluffy, topped with syrup and other tasty toppings.
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Servings: 3
Calories: 112kcal
Equipment
- 1 Medium Bowl
- 1 Waffle iron
Ingredients
- 1 tablespoon of oil enhancing the browning and adding a subtle hint of richness to the pancakes.
- Pancake syrup to taste, drizzling a sweet and luscious topping over the pancakes, adding a delightful touch of sweetness.
- 1/2 of a beaten egg providing structure and richness to the pancakes.
- 3/8 cup of creamy and smooth milk adding richness and moisture to the pancake batter.
- 1/2 cup of versatile pancake mix creating a fluffy and tender texture with ease.
Instructions
- In a medium bowl, mix together the milk, pancake mix, egg and oil until it forms a thick batter. Preheat your waffle iron to the desired temperature according to manufacturer’s instructions.
- Pour the batter onto the preheated waffle iron and spread it evenly across the cooking surface. Close the lid of the waffle maker and cook for 3-5 minutes or until golden brown.
- Carefully remove the finished waffles from the waffle iron with a spatula and transfer them to a plate. Serve with butter and pancake syrup, or your favorite topping.
Notes
- For the best results, make sure to preheat the waffle iron before pouring in the batter. This will ensure that the waffles cook evenly and that they retain their shape when removed from the iron.
- If you find that the waffles are sticking to the iron, try adding a teaspoon or two of oil to the batter. This should help to keep them from sticking and make removal easier.
- When pouring the batter into the waffle iron, use an ice cream scoop or measuring cup to ensure even distribution. This will keep your waffles from having too much batter in some areas and not enough in others.
