How to Add Lemon Zest to Aunt Jemima's Pancake Mix

Add lemon juice and zest to Aunt Jemima pancakes for flavor.

Since 1889, the Aunt Jemima Company, formerly known as the Pearl Milling Company, has been making instant pancake mixes. As of 2011, the company, owned by Quaker, makes frozen pancakes and pancake mixes, as well as syrup, cornbread and coffee cake mixes. The mixes are simple to use, requiring only a few ingredients such as milk, eggs and oil. Dress up ordinary pancakes by adding special ingredients, such as lemon zest, chocolate chips, blueberries, dried fruit or bananas. Add up to 1/4 cup of any ingredient -- anymore and the pancakes may fall apart.

Things You'll Need

• Nonstick spray
• Griddle or frying pan
• 1 cup Aunt Jemima regular or whole wheat pancake mix
• 1 cup milk
• 1 egg
• 1 tsp. canola oil
• 1 lemon
• Lemon zester or grater
• Bowl
• Whisk
• Ladle

Instructions

1. Preheat the griddle to 375 degrees Fahrenheit or heat the frying pan over medium-high heat. Allow ten minutes for the griddle or pan to heat thoroughly before adding pancakes.

2. Remove the zest of the lemon with a lemon zester, or use a grater instead. Remove the zest lightly, avoiding the white part of the skin which has a bitter taste. Set the zest aside.

3. In a bowl, mix pancake mix, milk, egg and oil together with a whisk, stirring only until mixed. The pancake mix will remain lumpy, but don't overmix, which will toughen the pancakes. Stir the lemon zest in gently.

4. Pour the pancakes on the griddle with a ladle, using no more than 1/4 cup of pancake mix for each pancake. Wait one minute, or until bubbles form on the surface of the pancakes before flipping them. Cook the pancakes for one or two minutes more and serve immediately.

Tips & Warnings

• Add 1 tbsp. fresh lemon juice for even more lemon flavor. Lemons and blueberries are a natural pair. Add 1/4 cup fresh or frozen blueberries to make blueberry-lemon pancakes. Try a pinch of nutmeg or cinnamon for extra flavor.

• Make a quick blueberry syrup by mixing 1 cup blueberries, 1/4 cup water, 1/4 cup sugar and 1 tsp. lemon zest in a sauce pan. Simmer the blueberries on medium-high until the berries burst and the sauce thickens slightly.

References

• Aunt Jemima: Orange Blueberry Pancakes
• Aunt Jemima: Preparation Tips
• Aunt Jemima: History

Resources

• Aunt Jemima: Caramel Apple Pancakes