Favorite Buttermilk Syrup

This is just a slightly different recipe from the other Buttermilk syrup on this blog, but I think I like it a little bit better.  The other one sometimes doesn't work out for me.  If you have that problem, too, give this one a try!

1 stick butter

1 1/2 cups sugar

3/4 cup buttermilk

2 Tbs corn syrup

1 tsp vanilla

1 tsp baking soda

Melt butter in a 4 qt pot over stove, add other ingredients except baking soda.  Turn on medium high and bring to a bubble of a boil, then add soda.  Remove from heat.

Edna Mae's Sour Cream Pancakes

Would you like a bite of the most delicious pancakes you've ever eaten? That was the question I asked my husband this morning after making and trying these. While this blog has no shortage of pancake recipes...this one certainly hits the spot- easy to make, ingredients that you will have on hand, and so perfectly delicious that you'll be wanting to double the recipe for next time. Originally a recipe from Pioneer Woman, this also got the stamp of approval from the ever-popular Smitten Kitchen and if thats not enough for you, then I don't know what is. Just found it here too! One piece of advice: don't skimp on the butter...you better lay some down on your griddle before you try to cook these, its worth it.

picture courtesy of Smitten Kitchen

Edna Mae's Sour Cream Pancakes
Pioneer Woman Cooks

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (see here for a great homemade recipe)
Blueberries (optional- see below)

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface , flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter. I put frozen blueberries on some of the pancakes before I flipped them and it was nothing short of a-mazing. If you try that, let the pancakes cook for a while longer to make sure they are entirely cooked through.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Lemon Pancakes with Raspberry Sauce

This made a delicious Christmas morning breakfast. We also made blueberry pancakes because not everyone was too fond of the idea of lemon, but everyone who tasted these were well-pleased! The recipe only makes about 10 pancakes, so keep that in mind!

Lemon Pancakes with Raspberry Sauce

passed down from family, originally from a bed and breakfast

3 eggs, separated

In bowl, mix:

3 egg yolks

1/4 cup flour

3/4 cup cottage cheese

1/4 cup melted butter

2 Tbs. sugar

1/4 tsp. salt

1 Tbs. grated lemon zest

Beat egg whites until they hold peaks. In another bowl, mix all ingredients. Fold in the beaten egg whites until no yellow streaks show with spatula. Drop onto griddle.

Serve with Raspberry Syrup:

Make a simple syrup with 2 cups sugar added to about 1 cup boiling water. Dump in a bag of frozen raspberries and cook it down until it is a syrup consistency.

Apple Cider Syrup and Pumpkin Pancakes

I'm telling you, you will not believe how good this syrup is! It's like a caramel apple for breakfast. So, so good! I really loved the pancakes also. Be adventurous! Give it a try!

Apple Cider Syrup {Perfect over Pumpkin Pancakes}
From The Sister's Cafe

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Strawberry Stuffed French Toast

AMAZING! A little piece of heaven on earth. Must try this.

Strawberry Stuffed French Toast

1 (8 oz package) cream cheese, softened
1/2 cup powdered sugar
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
10 slices bread (I used Texas toast)
3 cups strawberries, hulled and sliced
4 eggs, beaten
2 1/2 tablespoon milk
4 tablespoon butter, optional
2 tablespoon powdered sugar extra

Combine the cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon, and beat until smooth, and then spread 1/2 the mixture on one side of five slices of bread. Top with the sliced strawberries (you will have some extra). Spread more of the remaining mixture on the remaining five pieces of bread and place on top, and make five sandwiches, pressing them together gently to enclose strawberries inside.
Beat the eggs and milk together and set aside.
Preheat the oven to 400F . Spray a baking sheet with cooking spray and place in oven to warm up. Melt 1/2 tbsp or so of butter in a frying pan. Take the sandwiches, one by one, and place in the egg and milk mixture, turning so that the mixture covers both sides. Transfer the sandwich to the pan and cook until the first side is lightly brown. Flip over and cook the other side. When both sides are lightly brown, place the sandwich on the baking sheet in the oven to keep warm. Before serving, top with the extra sliced strawberries and 2 tbsp powdered sugar. Drizzle with maple syrup or the Strawberry Syrup recipe below.

Strawberry Syrup
*Definitely recommend making this

1/2 cup maple syrup
2 tablespoons orange juice
3/4 cup pureed strawberries

Combine all the ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over French Toast and serve immediately.

Pumpkin Pancakes

photo courtesy of allrecipes.com

These are becoming a tradition in our home at this time of year. I made them this morning and the girls loved them (and they tend to be pretty picky)- both Kate and Taylor had seconds. Lauren even got in on the action and ate an entire one all by herself! I'm going to include a recipe for homemade syrup as well, which is a must! I also think these would taste great with some fresh whipped cream and bananas...

Pumpkin Pancakes
From allrecipes.com

2 cups flour (can use 1 c. white/1 c. wheat)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. salt
1 1/2 c. milk (add more for desired consistency)
1 1/3 c. pumpkin puree
2 eggs
2 Tbs. vegetable oil

Mix dry ingredients. In separate bowl, mix wet ingredients. Combine both just until combined together. Add more milk to desired consistency (I added about 1/2-3/4 cup additional, but I like thin pancakes). Heat and grease a griddle over medium-high heat. Pour batter onto griddle, brown on both sides, and serve hot. You might need to use a ladle to smooth out the center of each pancake as you drop batter on the griddle, so the pancakes cook evenly. These pancakes are very hearty.

Homemade Syrup:
1 cup water
2 cups white sugar
1/2 tsp. butter flavor
1/2 tsp. maple flavoring

Bring water to a boil. Add remaining ingredients and stir until sugar is dissolved. Enjoy! You must try this...once you go homemade, you will never go back!

Mom's Buttermilk Pancakes

This is Mom's recipe. She got it from Aunt Freddie's ward cookbook, the actual recipe is by Judy Potter. Anyhow, these are AMAZING!! This is mom's new guests breakfast. You know, the one she always makes when people are visiting. I don't mind, they are divine!

Buttermilk Pancakes and Syrup

1 1/2 c. flour
3 T sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 c buttermilk
1/2 c milk
1/8 c oil

Mix dry ingredients. Add and mix remaining ingredients, leaving a little lumpy. Cook on griddle at about 350 degrees.

Syrup:
1/2 c buttermilk
1 c sugar
1/2 cube butter or margarine
1/2 tsp soda

Cook on high. Boil 1 minute. Turn off and add 1 tsp vanilla. Cook in a large saucepan because it will boil over easily. Two times this syrup recipe for 3 times batch of pancakes.

Whole Wheat Ricotta Pancakes

(I stole this pic off of My Sister's Cafe Blog, but these were how yummy these looked- promise.)

I made these pancakes this morning and they were so good that I thought I'd better post them right away- they're that yummy. I might add a tiny pinch of salt to the the batter next time, but they were really good without too. Enjoy!

Whole Wheat Ricotta Pancakes
Adapted from recipe in October 2009 Parents magazine

6 Tbs. whole-wheat flour
4 tsp. sugar
2 tsp. baking powder
2 large beaten eggs
1 cup part-skim ricotta cheese
1Tbs. milk
(recipe also calls for frozen berries to fold in, but Oliver doesn't like "stuff" in his pancakes, so I omitted them)

In medium bowl, mix dry ingredients. Stir in beaten eggs, ricotta cheese, and milk. Fold in berries, if desired. Cook on hot griddle. Top with syrup or powdered sugar and berries. Makes approx. 6 pancakes.