Saturday mornings Ryan gets up early to make pancakes with this recipe. We've tried making extra but there are never leftovers. If you don't have Maple Syrup, don't worry you can make the Homemade Pancake Syrup instead. I often make these the night before so kids can reheat before school.
6 cups all-purpose flour
14 teaspoons baking powder
4 teaspoon salt
4 tablespoon white sugar
5 cups milk (to cut costs, use 4 cups water and 1 cup milk)
4 eggs
12 tablespoons butter, melted
Directions: 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, eggs and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
HOMEMADE PANCAKE SYRUP
1 1/2 cups milk
1 cup sugar
1 cup brown sugar
1/4 cup butter
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring milk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. The mixture is going to get lots of bubbles and frothy, then once cooled it will be exactly what you are looking for.
*For Coconut Syrup use coconut milk instead of regular
*For Praline Syrup add chopped pecans
*For Cinnamon flavored add 1 tsp ground cinnamon
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