Aunt Jemima Party Pancakes recipe
Created in the Aunt Jemima Kitchen at Disneyland
Use different flavored milks to make different flavored Aunt Jemima Pancakes. As easy as making regular Aunt Jemimas.
From fabulous Disneyland in California comes this brand new, bright new idea. Aunt Jemima Party Pancakes originated and are served in the colorful Aunt Jemima Kitchen at Disneyland Park.
You can make them as easily as regular Aunt Jemima Pancakes. Just use different flavored milks instead of regular.
Simple. And yet, lovely lady, no party fare has ever stirred up so much excitement so fast! Children love ’em as much as you’d expect.
But when you hear men telling their wives to get the recipe, you know you’ve a winner on your hands. Why wait for a party? Schedule a family try-out of these Aunt Jemima Party Pancakes for tonight!
How to serve Disneyland-style strawberry pancakes
Serve two 4-1/2-inch pancakes, sandwich style. Put sour cream, drained frozen berries between layers. Top with sour cream and more berries. (Vintage pancake recipe below.)
How to serve vintage Disneyland’s eggnog pancakes
Serve six dollar-size pancakes per person, and top each serving with whipped cream, sprinkled with nutmeg. (Vintage pancake recipe below.)
Vintage recipes for chocolate, strawberry and eggnog-flavored party pancakes
Deluxe pancakes. Makes 14 to 16 pancakes.
So easy! Here’s how:
2 cups Aunt Jemina pancake mix
2 tablespoons melted butter or shortening
2 cups milk
Add milk, egg and shortening to the Aunt Jemima pancake mix, stirring lightly. Bake on hot, lightly greased griddle, turning only once.
For chocolate pancakes, use chocolate milk instead of regular milk. Serving suggestion: Fold two pancakes; top with vanilla ice cream.
For strawberry pancakes, use strawberry milk instead of regular milk. Serve two 4-1/2-inch pancakes, sandwich style. Put sour cream and drained frozen berries between layers. Top with sour cream and more berries.
For eggnog pancakes, omit the egg and use only one cup regular milk plus one cup dairy-made eggnog. Serve six dollar-size pancakes per person and top each serving with whipped cream, sprinkled with nutmeg.
When serving several persons, stack pancakes and keep warm in oven.