Wednesday, August 30, 2006

Pancakes and Syrup

My favorite standby meal has to be pancakes and homemade fake maple syrup. First the pancake recipe I use is my husband's grandma's recipe. It has been passed down through the generations and for good reason; it is delicious. I make up 4 ziploc bags of the dry ingredients at a time and keep them for busy mornings or hectic lunches. In the past I used dry buttermilk because I never seemed to have fresh buttermilk around, but I've since realized that buttermilk tastes better as it ages. I buy a half gallon at the beginning of each month and use it until it's gone, even after the expiration date. Homemade fake maple syrup sounds like an oxymoron, but it's not. I got this recipe from a MOPS mom that I knew in year's past. Her Aunt Judy introduced her to the recipe. It is superior to all other fake syrups out there. One batch fits in a quart size canning jar (1/8 in. head space) and will seal itself.

2 c. buttermilk
2 eggs
1 T. sugar
1/2 t. salt
2 t. baking powder
1 t. baking soda
2 c. flour
3 T. melted butter

Mix together lightly, leaving small lumps in batter. Don't beat. Fry on hot griddle, flipping once.

2 c. brown sugar
2 1/2 c. white sugar
1/2 c. corn syrup
1/4 t. salt
1 3/4 c. water
1/2 t. maple extract
1/2 t. vanilla extract

Combine the first 5 ingredients in a 3 qt. pot and put on stove. Stir to combine. NO MORE STIRRING. Bring to a boil, NO STIRRING, boil for 3 minutes (reduce heat slightly or it will boil over) NO STIRRING. Remove from heat. Gently stir in extracts. Store in fridge.