Aunt Jemima Pancake mix?

[cardds]

Is it safe to eat Aunt Jemima's Complete Buttermilk Pancake Mix, the just add water one? It says it has no artificial flavorings and no preservatives in it. It does, however, have folic acid. Just wondering if it is safe? Thanks

[kadi]

I don't know about that mix specifically, folic acid is usually not a problem. I use Bisquick all the time with no problems.

[cardds]

Thanks. I'll give Bisquick a try.

[Smokey]

we make our own mix with plain flour, an egg and some milk they come out beautiful

[dg2901]

I was going to comment as Lorena did and suggest making your own is youre at all concerned.

:)
D

[ICNDonna]

I sometimes make my own, but prefer to use Bisquick --- much easier. When I make them without a mix, I use flour, baking powder, buttermilk, salt, sugar, eggs, milk, and cooking oil.

Donna

[GayleK]

I use Aunt Jemima Original Pancake mix.

[GPat]

Can I ask what type of syrup you use? I went to get a box of Bisquik and when I read the ingredients in the commercial brands of syrup there were several ingredients that seemed "flareable." Do you use pure maple syrup? The store did sell a small bottle, but it was very expensive!

[c2miracle]

Pure maple syrup can get very expensive, compared to the other "well known" brands. It is worth the extra cost. I use Aunt Jemima pancake mix with no problems. But everyone is different on what causes them to flare. :smile tee

[Briza]

We used to make this all the time when we were kids. Easy and affordable and semi-good (altho nothing compares to the REAL thing obviously! AND my parents never splurged on the REAL thing NOR even Aunt Jemima poor us, we were deprived as children lol waaaa, so me and sis had to get creative and use what was in the pantry :lmao: or go without...who wants a dry pancake hahahaha!) I've not made it since I was a kid (I prefer and can afford to buy my OWN real honey now :rolleyes:), so don't know how it would affect my bladder but the ingredients are few and appear to be IC safe.

2 cups white sugar
1 cup boiling water
1/2 teaspoon maple extract

DIRECTIONS
In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Cook longer to reduce for a thicker syrup. Remove from heat, and stir in maple extract. Serve warm

[Briza]

Here's another recipe that is a bit richer and thicker:

Ingredients:

1/2 cup white sugar
1 cup brown sugar, firmly packed
1 cup boiling water
1 teaspoon butter
1 teaspoon maple extract or vanilla extract

Directions:

Place brown sugar into a heavy saucepan. Pour water over brown sugar and bring to a boil without stirring.

Meanwhile, melt and carmelize white sugar in a separate pan.

Add caramelized white sugar to the melted brown sugar in the saucepan. Simmer, stirring often, until syrup is thickened.

Remove from heat, and whisk in butter and maple or vanilla extract.

!!!NOTE::: Timing is everything with this recipe...you don't want the carmelized white sugar to burn OR cool off and become hard and stuck to pan before adding to the melted brown sugar. Careful...carmelized white sugar is VERY VERY HOT and will stick like superglue to everything it comes in contact with as it cools and hardens!!! This is a very tasty recipe, tho it may take a few times of trial and error to get the timing just right;).

[kadi]

Pancakes are also good with butter & honey!

[Goldfinch]

The best and cheapest real maple syrup I've ever had is the Trader Joe's brand that comes in a big bottle. It's a far cry from that golden Fancy Grade Vermont syrup, but it's 100% pure maple syrup all the same, and pretty good. The bottle lasts almost forever in the fridge.

That very pricy Vermont syrup is going the way of the dinosaur. Global warming has reduced the sap flow to a trickle and the crop is smaller every year. Very sad. Most maple syrup comes from Canada now.

The first trip my husband and I every took together the year we met we camped in Maine and Vermont in the early fall. That was almost 30 years ago! We went to the Maple Syrup Museum in Vermont where they let you taste all the different grades. The fanciest grade is the most delicate. It's really quite amazing. I don't even think you can get it any more, and it must cost a zillion dollars if you can.

[cardds]

Thank you all for your responses! I have made the switch to bisquick and so far I'm ok *knock on wood*. They taste a lot better actually. I do sometimes use honey on my pancakes:) And yeah, 100% pure maple syrup is all I use, but it is a bit pricey, and I have noticed most of the brands I buy are from Canada. Thank you for the recipe as well Briza!

[cardds]

Has anyone tried Ihop's original buttermilk pancakes? I seem to be ok with those as well, I even have no problems with their syrup surprisingly. Thank goodness because their pancakes are so delicious

[KarenAnne]

I use Bisquick too & will sometimes fold in frozen organic blueberries after it is all mixed. I use pure maple syrup. When I started reading labels for the IC, I was shocked to learn that most syrups are just all chemicals.