We have pancakes nearly every Friday and we love to mix it up. This recipe is very versatile. I added bananas and chopped pecans this week but you could add blueberries, chocolate chips, strawberries, bacon crumbles or anything you like to make it your own. When I was a little girl my dad would make pancakes on Sunday morning and would add different ingredients and we had to guess what it was. I remember once he added red licorice! We were all surprised!
Makes 24 pancakes
3 cups flour (I like fresh ground soft wheat)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 cups milk (I prefer soured raw milk)
1/2 cup butter, melted
1 cup smashed banana (or berries or whatever add-in you like)
1/4 cup chopped nuts
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients together
- Combine the wet ingredients with the dry ingredients and let soak for at least 5 minutes if you are using whole grain flour
- Heat the griddle or skillet.
- Melt a little butter on the griddle and pour 1/3 cup of batter per pancake. Then sprinkle your special ingredients on each pancake. (With these pancakes I mixed the banana into all of the batter and then sprinkled the nuts on each pancake)
- When the pancake gets dry around the edges and the bubbles begin to pop, flip the pancake and finish cooking on the second side.
- Serve warm with butter and syrup.
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
- In a large saucepan, combine the first 6 ingredients.
- Bring to a boil and boil for 7 minutes.
- Remove from heat.
- Stir in the vanilla.
- Stores well in the refrigerator.
Yield: 2 cups
*NOTES: This really bubbles up so make sure you use a big enough pan also it gets very hot! Make sure to use caution around small children so they don’t get burned wanting to taste the yummy syrup until it cools a bit.