Monday, June 10, 2013

Pancakes and Poor Man's Syrup

    Here's another breakfast for you.  One of our favorites....I make these pancakes at least once a week if not more. This is a recipe I got from Taste of Home magazine.  They have a better picture than I could take. :) 

Banana Oat Pancakes (Linked to Taste of home site with Picture.)

  • 1-1/3 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1-1/3 cups milk
  • 1 cup mashed ripe banana
  • 2 tablespoons canola oil
  • Maple syrup

  • Directions
    • In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
    • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.

          Now Of course I typically adjust the recipe a bit.  I usually use whole wheat flour and butter.  Often I use honey instead of sugar if I have it and I have successfully made these with water instead of milk when needed.  I have to double the recipe and sometimes triple it to feed my crew.  
    We love to top these with strawberries and as the title suggested my homemade syrup substitute.
    I also play with the amount of cinnamon and sometimes add nutmeg and cloves.  One morning I was out of banana's and turned these into apple pancakes by adding diced apple instead. 

    Now I really do love PURE Maple Syrup but it is pricey and often we just don't have the budget for it.  I really don't like the store bought syrups that are mostly high fructose corn syrup. Mine isn't really much better in the sugar department but I feel better knowing exactly what is in it. :)

    Poor Man's Syrup 

         2 Cups Brown Sugar
         1 Cup Water
         1 Tablespoon Molasses (optional)
         1 Teaspoon Vanilla Extract
    Heat all ingredients in saucepan until sugar is dissolved.  This makes a thin syrup that thickens a bit as it cools.  It is best hot and stores well.  Although sometimes it does crystallize just reheat. 

    The cost is about the same as the cheap store bought stuff.  If you want you can add Maple flavoring.  Some may not like the taste of  Molasses as much. Regular molasses will have a milder flavor than Blackstrap which is what I used.  I like the flavor and it adds some nutrition as Blackstrap is high in calcium and iron.  USDA Nutritional Value of Molasses  or Heath Benefits of Blackstrap Molasses


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