Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
Baked Mini Pancake Stacks
Recipe Yield: 24 Mini Pancakes
What You'll Need
- 1 Cup of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
- 3/4 Cups of Water
What You'll Do
|1||Preheat oven to 350°.|
|2||Prepare the baking pan by lightly spraying with a non-stick spray.|
|3||Combine the pancake mix with water and stir until large lumps disappear. Do not beat or over-mix. Let stand 1-2 minutes to thicken.|
|4||Scoop the batter into the Mini Wilton Pan, filling each cavity ¾'s of the way full.|
|5||Bake for 8-10 minutes, or until golden brown.|
Cooking Tips & Variations
- Serve immediately with a side of fresh fruit, whipped cream and/or warm syrup.
- The mini pancakes can also be prepared and placed in freezer or fridge for later use. Reheat in the microwave for 30 seconds.
Secrets to Perfect Pancakes
Milk can be substituted for water in Aunt Jemima® complete mixes.