Hearty “Buttermilk” Pancakes and Homemade Syrup

These pancakes are wholesome and filling and taste so much better than those from a mix!

Pancakes

Dry ingredients:

1 c white flour

1 c whole wheat flour (or brown rice flour or combination)

2 T wheat germ

2 T sugar (optional)

2 t baking powder

1/2 t baking soda

1/2 t salt

Wet ingredients:

2 eggs

¼ c oil + oil for griddle

1 c plain or vanilla yogurt

1 c milk

2 t vanilla

In large bowl combine dry ingredients, then add wet ingredients all together to dry ingredients, and stir until combined. Batter is thick and somewhat lumpy. Heat oil in non-stick skillet to medium. Spoon about 1/3 c batter for each pancake into skillet and cook until golden on both sides. Serve with butter and syrup or whipped cream and fruit. Makes approximately 12-15 5-inch pancakes.

This syrup is a pleasant alternative to “fake” maple syrup or additive-laden bottled syrup.

Syrup:

2 c water

3 c white sugar

1 c brown sugar

2 T molasses

2 t vanilla extract

1 t almond extract

In large saucepan, stir together water and sugars over medium heat. Bring to gentle boil, uncovered, and add molasses and extracts. Gently boil uncovered for 10 minutes. Stir unused syrup in refrigerator. Syrup thickens with refrigeration. Makes approximately 1 ½ pints.

Janice Powell 2013

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