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| Secret Aunt Jemima Buttermilk Pancake Recipe |
I've worked for a long time to recreate the Aunt Jemima buttermilk mix that Quaker Oats was entrusted with and destroyed due to corporate greed and stupidity. They would not give me the old ingredient list after they changed the recipe about 12 years ago, so I took it upon myself to research and trial and error the ingredients. Took me over a year of on and off experimenting and research (old boxes/adverts) to get it right. Aunt Jemima Buttermilk pancake lovers rejoice!
1 cup unbleached enriched wheat flour
2 Tbl. rye flour
2 Tbl. corn flour
2 Tbl. rice flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbl. sugar
1/4 cup buttermilk powder
1 tsp. oil (corn/canola, etc. - NOT olive)
1 egg
whole milk
Combine all ingredients and enough milk to make the right consistency after beating or, eliminate the buttermilk powder and use fresh buttermilk to make the proper consistency after beating.
The corn and rye flour give a distinctive taste. The rice flour makes for a tender pancake. You will never have a better pancake. Add blueberries if you wish.
1 cup unbleached enriched wheat flour
2 Tbl. rye flour
2 Tbl. corn flour
2 Tbl. rice flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbl. sugar
1/4 cup buttermilk powder
1 tsp. oil (corn/canola, etc. - NOT olive)
1 egg
whole milk
Combine all ingredients and enough milk to make the right consistency after beating or, eliminate the buttermilk powder and use fresh buttermilk to make the proper consistency after beating.
The corn and rye flour give a distinctive taste. The rice flour makes for a tender pancake. You will never have a better pancake. Add blueberries if you wish.
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| Average Visitor Rating: | 5.00 (Out of 5) | |||
| Number of ratings: | 1 | |||
| Hits: | 910 | |||
| Added: | 2008-02-02 21:10:42 | |||
| Last updated: | 2008-02-05 13:48:14 | |||
Reviews (2)
Thank you, thank you, better than the original!
Reviewed by PancakeLover, 2009-08-13 I checked the ingredients for the revised official recipe and I see why this one is so much better: the flavor went when the rye was removed (to give it a ?sweeter taste?). Extra sugar and corn syrup? Possibly, to help the sweetness.
Looking further at the new ?complete? recipe list, I see hydrogenated fat (Google hydrogenated fat laws) and dried powdered eggs (Google oxidized cholesterol eggs). Many thanks for a recipe without these!
With a substitution of sucralose for the sugar and corn syrup, I enjoy these pancakes much more than the originals, knowing the ingredients are what I want to eat!
Reviewed by PancakeLover, 2009-08-13 I checked the ingredients for the revised official recipe and I see why this one is so much better: the flavor went when the rye was removed (to give it a ?sweeter taste?). Extra sugar and corn syrup? Possibly, to help the sweetness.
Looking further at the new ?complete? recipe list, I see hydrogenated fat (Google hydrogenated fat laws) and dried powdered eggs (Google oxidized cholesterol eggs). Many thanks for a recipe without these!
With a substitution of sucralose for the sugar and corn syrup, I enjoy these pancakes much more than the originals, knowing the ingredients are what I want to eat!
Excellent!
Reviewed by Fabiola, 2008-07-27 I tried this recipe but didn't have corn flour, and the buttermilk powder, so omitted them along with the sugar. I also substituted all-purpose flour for the unbleached enriched wheat flour and 2% milk for the whole milk. They turned out very light and fluffy and, I must say, they are the best-tasting pancakes I've every tried making thus far. Thank you for sharing this recipe. It's definitely a 'keeper' in my books!
Reviewed by Fabiola, 2008-07-27 I tried this recipe but didn't have corn flour, and the buttermilk powder, so omitted them along with the sugar. I also substituted all-purpose flour for the unbleached enriched wheat flour and 2% milk for the whole milk. They turned out very light and fluffy and, I must say, they are the best-tasting pancakes I've every tried making thus far. Thank you for sharing this recipe. It's definitely a 'keeper' in my books!
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