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Thread: Pancakes & Syrup
01-16-2006, 04:00 PM #1
- Join Date
- Jan 2006
Pancakes & Syrup
Reading about Pancakes and such, along with the smell of pancakes made me decide to send my recipes for pancakes and syrup. My dh is diabetic, but I can't quite figure out how to best adapt my syrup. Many sweeteners are NOT stable when heated, and they get bitter.
1 Egg, beaten if you like
3/4 Cup Milk [I used water & Non-fat Dry Milk]
1 Tablespoon Sugar
1/2 teaspoon Salt
1 Cup Flour
2 Tablespoons Oil [Canola is good]
1 Tablespoon Baking Powder
Mix well and cook as usual. I do not sift flour, and usually need a bit of extra milk to thin batter. My Mother raised me on homemade syrup. I do not care for the odd taste in syrup from the store so here is the recipe:
Mapleine Maple Syrup
1 Cup water
2 Cups Granulated Sugar, white
1 teaspoon Mapleine.
I combine it all in a saucepan bring to a boil, and then simmer a few minutes. I keep it refrigerated and it keeps for months. When Mom made waffles she made syrup that was half brown sugar and half white. It is VERY rich.
Hope somebody enjoys these. I wish I could send the smell of pancakes. :>)
Julie V. in MN.
From: "Jul V."
Date: Fri May 9, 2003 6:13 am
01-16-2006, 04:01 PM #2
- Join Date
- Jan 2006
I do the Mapeleine Syrup, too, but heat the water in a tea kettle (1 cup), pour over the sugar( I use less than recipe--about 1 1/2 cups) and a tsp. of Mapeleine. Stir, and pour in syrup bottle. We also are used to it and prefer it over store bought syrups--but if we have access to real maple syrup we love that. Just don't want to pay the price. The Mapeleine package (found in spices/flavoring part of grocery store near vanilla, etc.) also has a recipe for a thicker syrup using corn syrup if you don't like the thin texture.
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