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Two-Tone Heart-Shaped Pancakes
Gingerbread Man Pancakes
Chocolate Chunk Pancakes with Maple Cream
Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
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
Products in Recipe:
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. |
Products in Recipe:
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.
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Secrets to Perfect Pancakes
You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
