My sister Amy makes these pancakes a lot, and up until a few weeks ago I had never made them. I don't know WHAT I was thinking! They are so delicious, and I have made them at least 5 times since then. :) What you do is make a dry mix (it makes 10 cups of mix) and then store it in a ziploc bag or something, and then every time you want to make pancakes, you just use some of the mix along with 3 other ingredients and it's so EASY! I love it. They have a great flavor with oats, cinnamon, whole wheat flour, etc. I also love how hearty they are. As a nursing mommy I often get hungry not too long after eating a meal, but these stay with me longer than any other breakfast food. And they're delicious!To go along with these pancakes, of course you need maple syrup. Here's the dilemma in our family with store-bought maple syrup. You either get pancake syrup which is basically flavored corn syrup - which is not only very bad for you, but Jeremy is also allergic to corn syrup. OR, you pay an arm and a leg for pure maple syrup. SO...we make our own. Jeremy's family always did this growing up, and again I had never made it myself until I made this pancakes for the first time. And it is DELICIOUS! And easy. And it makes plenty so you can store it in the fridge and not have to make it every time. So without further ado, I bring you the recipes...
Oatmeal Pancakes
Mix
4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar
Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.
Pancakes:
2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water
To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.
**These take some practice to cook, because they're much denser than normal pancakes. Just don't have the pan too hot and keep checking them.
Maple Syrup
2 c. sugar
1 c. water
1/2 tsp. Maple flavoring
Bring sugar and water to a boil and boil for 1 minute. Add 1/2 tsp. maple flavoring.
I told you it was easy! I just store my extra in a jar in the fridge and heat it up for the next use. Yum!!! If you want another delicious syrup recipe, go here.
7 comments:
Yum and yum!! I will also comment that if you want to pancakes to be a little more healthy (somebody might, you never know) they still taste great when I increase the wheat to white flour ratio, and half the sugar.
I am excited to try the maple syrup recipe. How long does it keep in the fridge?
Cool, I was just thinking the other day that I need to make up another mix of those pancakes Amy makes. I've been wanting to try making maple syrup, too, since a friend of mine had talked about how to do it at an Enrichment a while back, but I've been too lazy to look up the recipe. Now it's here, so thanks!
Wow, I think Amy and I just posted about the same time. Weird!
Amy - I'm not sure. We've always used it up within a couple weeks and it's been fine. I would imagine your kids would eat it up before it ever went bad. It might start to crystallize, but you can just warm it up and mix it up and it should be fine. It's basically just sugar and water.
You girls all amaze me! I keep thinking are these really my daughters? You are all such amazing homemakers and I love coming to visit you. I get inspiried to cook again!
Thanks for a great recipe!!!
Don't be fooled anyone! We are definitely are mother's daughters. She is the ideal homemaker and cook. She taught us well!
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