There's nothing especially difficult about making pancakes from scratch, but many cooks find it's just a little much to tackle first thing in the morning. That's why pancake mixes such as Aunt Jemima are so successful: add water, stir, and get a consistent end result with minimal thought and effort. For those who wish to do so, there are several ways to improve the pancakes' flavor.
Add Milk
There are several Aunt Jemima brand pancake mixes, in both original and complete formulations. The original versions require the addition of milk, eggs and oil. Complete versions, as their name suggests, require only water. However, there is no reason not to make the complete mix with milk. In fact, it's one of the tips found on the official Aunt Jemima website. Using milk in place of water, even skim milk, increases the nutritional content of the pancakes.
Add Buttermilk
Buttermilk is a popular ingredient in homemade pancakes, partially because of the pleasant tang it brings to the batter and partially because it reacts with the baking powder to help make them lighter and fluffier. There are both buttermilk and original pancake mixes available in the Aunt Jemima brand, but using buttermilk for all or part of the liquid will improve the flavor of either one.
Other Dairy Products
There are several other dairy products that you can use in the same way. Goat's milk, for example, is nutritious and more digestible than cow's milk for many people. Kefir and kumiss, available in some ethnic or health food stores, are tangy cultured milk products that work the same way as buttermilk to boost the flavor and fluffiness of the pancakes. Yogurt can also work, although because it is thicker than kumiss or kefir, you would need to thin it with milk or water.
Dry Additions
Several dry additions can also bring variety and flavor to your breakfast table. Add raisins, berries or crushed nuts to your pancakes as they cook, or small pieces of fresh or dried fruit. Buckwheat is a popular pancake ingredient due to its nutty flavor; it also increases the healthy fiber in your pancakes. Whole wheat, rye, oats or other grains, added either as flour or flakes to your batter will bring their own distinct flavors. Substitute these flours for up to 1/4 of the recipe. If you use more, the pancakes may not hold together when you cook them.
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