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Friday, April 6, 2012

Easy Homemade Pancakes & Buttermilk Caramel Syrup

Easy Homemade Pancakes - Light, Fluffy, Perfect!

by Michelle Jones, Founder of

You know what makes an easy and fun frugal dinner? Pancakes! If you regularly use a store bought pancake mix I invite you to try our family's easy homemade recipe. It never fails. No buttermilk on hand, no problem. Our recipe uses regular milk and tastes just as good as 'buttermilk' pancakes. Add cinnamon, vanilla, or fresh fruit for variations.

We like to add fresh blueberries (not frozen or they'll turn the pancake batter blue), or our favorite... chocolate chips.

Our pancakes are so light and fluffy, they're even good without butter or syrup. You can also dust finished pancakes with powdered sugar instead of butter and syrup, or add 1 T. cocoa powder to the batter for chocolate pancakes--with or without chocolate chips. OH MY LORD!!!
Our recipe makes about 6 large (5-inch) pancakes. For our family of six I usually double the recipe for 12 pancakes.

Mix together:
1 c. all-purpose flour
1/2 tsp. salt
2 T. sugar
2 T. baking powder
In another bowl, whisk together:
1 egg
3/4 c. milk
2 T. vegetable oil

Heat non-stick griddle to 350. Stir together wet and dry ingredients, just until combined. Batter will be a bit lumpy. Pour batter onto griddle (or lightly greased skillet) in the size desired. We usually make large pancakes but sometimes we make small dollar size pancakes, about 3".

Buttermilk Caramel Syrup

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you’ll do it.

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.
When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.
There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

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