How To Make Homemade Pancake Syrup ( Super Easy & Inexpensive )

Store bought syrups are not only too expensive but also full of corn syrup and other stuff that we don't even know.

Homemade Pancake Syrup is fast,easy to make, stores well in the fridge, and is healthier than store-bought pancake syrup (though of course it's still all sugar but atleast I know where all the ingredients come from!!)and no plastic bottle to recycle , also you can flavor it as you wish!This is wonderful.

Who knew making your own pancake syrup could be so easy!

Ingredients:-

Brown Sugar:- 1 Cup ( See My Post On How To Make Homemade Brown Sugar)
Water:- 1/2 Cup
Maple Flavoring of your choice:- 1 Tsp

Procedure:-

1) Mix Brown Sugar and water in a saucepan.

2) Bring mixture to boil, let it simmer for about 15 minutes. Don't let it boil again or overcook.

3) Add 1 Tsp or so of maple flavoring to suit your taste and serve.

OR

Add a little water and a dab of butter to fruit jelly and heat over low heat for a short time.You will get a delicious fruit syrup.



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Notes:-

1) You can flavor the syrup after removing it from the burner ( like with vanilla or almond extract, maple extract, orange zest, lemon zest) OR If you like fruity syrup, you can add some frozen berries after turning off the burner, and leave the pan on the burner (remember, the heat should be turned off). They'll thaw as the syrup cools and you can mash them into the syrup before serving.

2)If your syrup turned out thinner than you like, boil it a little longer the next time you make it.

3)For the best flavor and consistency, these syrups are made to be served warm.They will be stiff if you serve them straight from the refrigerator, so set the glass jar in a pan of hot water and let them warm up. Alternately, scoop out a portion of syrup into a small bowl and warm it for a few seconds in the microwave.

4)Once your syrup is cooled enough, you can pour it into a glass jar or bottle, or re-use an old syrup container. It will keep in your refrigerator for up to 2 weeks. If the sugar begins to crystalize, you can put the container in some hot water to re-dissolve the sugar particles.

5)You can use the syrup on pancakes, waffles, oatmeal, biscuits, or even ice cream.

6)Homemade pancake syrup will make a nice gift, with some pancake mix, a spatula, and maybe a frying pan in a basket.

Enjoy:) Read More......

Cinnamon Roll Pancake

My daughter loved these pancakes ..I don't think you need any kind of glaze or syrup too..Making the swirl is little tricky but you will get it for sure after couple of tries..The only thing that you need to keep in mind is the cinnamon filling should not be very thin and don't make the swirl too close to the edges of the pancake.

Source :- Recipegirl

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

PANCAKES:

All-purpose flour:- 1 Cup
Baking powder:- 2 Tsp
Salt:- 1/2 Tsp
Milk:- 1 Cup
Large egg, lightly beaten:- 1
Canola or vegetable oil:- 1 Tbsp


CINNAMON FILLING:

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Procedure:-

1) Prepare the cinnamon filling:

In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside

2) Prepare the pancake batter:

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

3)Cook the pancakes:

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.

Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).

Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.

Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.

Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.

Enjoy:) Read More......

Eggless Coconut Milk Pancake Recipe

This simple recipe is quick to put together and makes six to eight medium-sized pancakes.


Source here

Ingredients

All-purpose flour:- 3/4 cup
White whole-wheat flour or whole-wheat flour:-1/4 cup
Sugar:-1 1/2Tbsp
Baking powder:-1 1/2 Tbsp
Salt:-1/8 tsp
Coconut milk:-1 cup (See note)
Canola oil:-2 Tbsp

Extra canola oil, vegan "butter" spread, or cooking spray for the pan

Procedure

1) In a large bowl, combine and whisk dry ingredients (flour, sugar, baking powder, and salt).

2) Whisk milk and canola oil together in a small bowl, and pour the mixture into a well formed in the dry ingredients.

3) Use a wooden spoon or spatula to stir the two mixtures until combined. A few lumps are OK.

4)Heat the skillet on medium heat & Coat it with a thin layer of oil, vegan "butter," or cooking spray. To make sure the pan is hot enough, scatter a few drops of water on its surface. If they hiss and evaporate, the pan is ready.

5) Spoon several tablespoons of batter into the skillet for each pancake. Let pancakes cook until they begin to bubble and sides start to solidify. Then flip and cook for another minute or two.

6)Serve pancakes hot with fresh fruit, powdered sugar, honey, or maple syrup.

Note:- If you don't have coconut milk you can substitute it with soy milk, rice milk or other dairy-free milk
Read More......

Best Version Of Semolina Pancakes/Crepes

In Morning serve these crepes, drizzled with honey or spread with apricot jam. Cooking the crepes on only one side leaves a lacy network of tiny holes, perfect for catching the sweet toppings; the fine semolina provides a lovely sandy texture.

Recipe source:- Food & Wine magazine

Total:- 30 Min plus 1 Hour rising
Makes 12 pancakes

Ingredients:-

Warm Water:- 3 Cups
Baking Powder:- 2 Tsp
Fine semolina:- 1 3/4 cup
All purpose flour:- 1/3 cup
Active dry yeast:- 2 Tsp
Sugar:- 1Tsp
Salt:- 1 Tsp
Vegetable oil for cooking
1/3 cup honey warmed
6 tablespoons unsalted butter, melted





Procedure:-

1)In a bowl , combine 1/4 cup of the warn water with baking powder.

2) In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds until smooth.

3) Add the salt and baking powder mixture and process for 30 seconds longer.

4) Pour the batter into a large bowl, cover with kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.

5) In a small bowl , blend the honey with the melted butter.

6)Heat a 10 inch nonstick skillet and coat it with a thin layer of vegetable oil. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting th skillet to distribute evenly.

7)Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes.

8)Shake the skillet to loosen the pancake, then slide the pancake onto the plate.Drizzle with the honey butter and serve right away.

9) Repeat with more oil and the remaining batter and honey butter.

Enjoy:)
Read More......

Oatmeal Pancakes

I am always on a look for recipes which include oatmeal( because of the great health benefits oatmeal provides), so whenever i find right one i always give it a try .These pancakes are wonderful when served with maple syrup and good company:).

Source here

Ingredients:-

Rolled oats:-1-1/2 cups
Milk:- 2 Cups
Whole Wheat Flour:- 1/2 cup
All-purpose flour:- 1/2 Cup
Brown sugar:- 1 Tbsp
Baking powder:- 1 Tbsp
Salt:- 1 Tsp
Cinnamon:- 1/2 Tsp
2 eggs beaten
Butter (melted);- 1/4 cup

Procedure:-

1) In a large mixing bowl, blend rolled oats and milk; let stand 5 min.

2) Stir together flours, sugar, baking powder, salt and cinnamon.

3)Add dry ingredients, eggs and melted butter to oats, stirring until combined.

4) Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle.

5)Cook each pancake until edges become dry and surface is covered with bubbles. Turn and cook second side until golden brown.

Read More......