Pancakes with Homemade Syrup
Start your syrup, so it has a bit of time to cool before serving.
The first time I stayed the night at my Mother In Law's home we had pancakes for breakfast. And in her ordinary syrup bottle, she was harboring the most extraordinary syrup. I knew instantly, this fabulous concoction was NOT store bought. So I asked... you guessed it, homemade! Your turn to have this heavenly tidbit in your fridge!
Start with equal parts White Sugar and Water. For those of you who measure, here you go.
2 c. water
2 c. white sugar
1/2 c. brown sugar
1/2 tsp. vanilla
Combine water and sugars in a sauce pan and bring to a boil. Allow syrup to boil for 2 or 3 minutes. Over boiling will cause your syrup to crystallize. After you remove from heat, add your vanilla. There you go, you have syrup. It will be extremely runny while hot/warm. Don't worry, it's suppose to be!! Pour it in that almost empty syrup bottle and stick it back in the fridge! It will thicken and be ready for next time. If it does crystallize before your next use, don't worry. Run the bottle under hot water until it breaks loose, dump it into a sauce pan and melt it all back together. No waste.
Start your pancakes:
1 c. flour
1 tbs. brown sugar
3 tsp. baking powder
2 tbs. canola oil
1 tsp. salt
1 egg
2/3 c. milk (or more to reach desired consistency. Thinner batter will yield thinner and more pancakes)
Combine all ingredients in a mixing bowl with a pour spout. Pour onto hot griddle and cook until the sides are slightly firm. Flip and cook for 2 minutes more. If you don't want to just pout it directly on the griddle in fear of pouring too much, then get your 1/4 cup measuring cup out and dip the batter out! Easy as... well... easy as pancakes!
Pair these delectable treats with your choice of meat and dig in!
"In the morning, O Lord, you hear my voice; in the morning I lay my requests before you and wait in expectation." Psalms 5:3
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