A Berry Good Morning! Strawberry Blueberry Aunt Jemima Pancakes


Another edition of Aunt Jemima pancakes!¬† This time with lots of strawberries and blueberries for a very fruit pancake ūüėĬ† It’s been so much fun experimenting with different fruits and fillings and there is a lot more I want to try.¬† My mum and I¬†had ourselves a field day¬†on Saturday at Bulk Barn, picking up almonds, walnuts, granola mix, and lots of other goodies for baking!¬† It’s going to be a fun next few weeks, yay.¬† So far I’ve done plain banana¬†with some sliced bananas and strawberries on top, and banana with dried fruit and nuts¬†mixed in with the batter and sprinkled on top (dried cranberries with golden raisins, pumpkin seeds, and cashews).¬† This time we wanted to try a berry pancake so we mashed up about a pint of strawberries (yes, again with my beloved potato masher.¬† This thing is a godsend) and used around half a pint of blueberries.¬† We added the mashed strawberries to the pancake batter and gently folded in the blueberries.¬† The result was a sweet, fluffy, fruit pancake!

The pancakes were fluffier and had that tart sweetness from the juicy fruits!¬† These cook differently from the ones with banana in them though.¬† There’s more moisture from the fruit and it takes more time for the pancake batter to be completely cooked through so as a note, definitely let them hang out in the pan longer so they have a bit more time to crisp up and brown.¬†¬†You don’t want soggy pancakes!¬† I had myself two large¬†pancakes with powdered sugar¬†dusted on top and lots of sliced strawberries, blueberries, sliced almonds, and honey!¬† I love fruit for breakfast and I’m warming up to different kinds of nuts so I really enjoyed these.¬† I’m thinkin’ tropical for next week ūüėÄ

The Aunt Jemima Pancake Mix Experiment: Banana Buttermilk Pancakes


Bananas were never one of my favourite fruits when I was little.¬† I preferred other fruits like apples and melons, but because I developed some nasty allergies to a bunch of fruits during my teens, I was forced to reevaluate my fruit diet and I’m really glad I did.¬†¬† I nosh on fruit like it’s going out of style and I take advantage of¬†its versatility by using them in yogurt, dried fruit and granola mixes, and of course, cooking.¬† Over the past several years I’ve been¬†finding myself reaching for a banana much more often, especially as part of my breakfast.¬† And I love baking and cooking with bananas too!¬† Awhile ago, I made a post and showed you all¬†some French toast¬†I had cooked up and just this past weekend, I had pancakes!¬†¬†

My mum had bought a box of¬†Aunt Jemima’s Buttermilk pancake mix and at first, I was skeptical.¬† When she told me, I scoffed and thought, “pancake mix in a box?¬† Ugh, we could make our pancakes from scratch, mum, why??”¬† So I went into our Aunt Jemima¬†pancake experiment not really knowing what to expect.¬† Were they¬†going to be dry?¬† Hard?¬† I hoped not because I really wanted pancakes and I was looking forward to mashing my bananas with my potato masher.¬† Call me selfish.

The directions were simple: for every 1 cup of pancake mix, add 3/4 of water.  Simple!  No eggs, no additional ingredients.  Just plain water.  The pancake mix itself contains wheat flour, corn flour, buttermilk powder, and dried egg yolk.  1 cup of pancake mix was said to yield around 6 to 7 pancakes 10 cm (or 4 inches) in diameter per pancake, but hey, we were feeding 4 people for breakfast and wanted bigger pancakes, so we doubled the amount to 2 cups of pancake mix and 1 1/2 cups of water.  It worked just fine and there was enough for all 4 of us to eat, so mission accomplished! 

We had plenty of bananas, so¬†I sliced and mashed¬†2 of them, and sliced and reserved a 3rd for fruit topping later.¬† I added the mashed bananas to the pancake batter and mixed the batter until large lumps disappeared.¬† When you’re mixing up any kind of¬†pancake batter, be sure not to over mix!¬† You’ll end up with cardboard hard pancakes and that is not sexy.¬† We used a soup ladle to ladle the batter into our skillet, which was over a medium-high heat, and added a drizzle of vegetable oil when needed.¬† When bubbles started to form and the¬†edges crisped and browned, we flipped.¬† Easy!¬† And voila!¬† Banana buttermilk pancakes for breakfast!

How did they taste?¬† They tasted freakin’ amazing!¬† SO soft and moist and not “cakey” in the least.¬†¬†The¬†addition¬†of the bananas made these so flavourful and it was like¬†tasting banana cake without actually eating¬†cake.¬† They were so yummy and I was really happy that they turned out so well.¬† Thumbs up on this one, Aunt¬†Jemima! ūüėĬ†¬†To jazz up my pancakes, I dusted them with a little powdered sugar, topped them with sliced bananas and fresh strawberries, and drizzled a little bit of honey over top.¬† Heavenly breakfast!¬†¬†The pancakes themselves were fab, but the fruit and honey gave it a bit of subtle sweetness and juiciness, so A+ on all counts.¬† And I’m so,¬†so excited to experiment a little more with pancake toppings and other fruits.¬† I’m thinking blueberry almond, apricot almond, apple cinnamon, and maybe a tropical themed one too.¬† Yay pancakes!