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“What could possibly top a holiday breakfast of hot, fluffy Aunt Jemima Pancakes? Just some very luscious toppings made with the richness of Aunt Jemima syrups. I found this in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
15mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

  • Brandied Mincemeat Syrup
  • 1 cup aunt jemima pancake syrup (regular or lite)
  • 1 cup ready to use mincemeat
  • 2 -3 tablespoons brandy (optional)
  • Pineapple-Pecan Syrup
  • 8 ounces crushed pineapple, well drained
  • 12 cup aunt jemima pancake syrup (regular or lite)
  • 14 cup margarine or 14 cup butter
  • 14 cup chopped pecans
  • 1 tablespoon rum (optional)
  • Cranberry-Orange Syrup
  • 8 ounces whole berry cranberry sauce
  • 12 cup aunt jemima pancake syrup (regular or lite)
  • 1 medium orange, peeled and chopped

Directions

  1. For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
  2. Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.

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