Draper Days Breakfast 2017

Buttermilk Pancakes

  • 3 eggs
  • 2 ½ cups buttermilk
  • 2 cups flour
  • 2 tea baking powder
  • 1 tea salt
  • 1 tea baking soda
  • ½ cup melted butter (1 stick)
  • 1 tea vanilla, optional
  1. Beat eggs well.
  2. Add buttermilk and stir well.
  3. Add flour, baking powder, salt, baking soda, and vanilla and stir just until combined.
  4. Slowly mix in melted butter

Rest batter for 5 minutes. Pour batter on griddle using a 1/3 cup measuring cup. Watch the bubbles and turn the pancake when the bubbles burst and stay open. Cook on other side about 2 minutes until brown.

 

Whole Wheat Pancakes

  • 1 ½ cup milk
  • 1 cup wheat berries
  • 2 Tbsp canola oil
  • 2 lg eggs
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • ½ tea kosher salt
  • 1 tea vanilla, optional

Add milk and wheat berries to Blendtec jar. Press “speed up” to Speed 9 and run full cycle. Add remaining ingredients and secure lid. Press “Pulse” 5 to 7 times to mix. Rest 5 minutes. Pour batter on griddle using a 1/3 cup measuring cup. Watch the bubbles and turn the pancake when the bubbles burst and stay open. Cook on other side about 2 minutes until brown.

 

Caramel Syrup (Kneaders Knockoff)

  • 1 cup light corn syrup
  • 1 cup heavy whipping cream
  • 1 cup packed brown sugar

Combine all ingredients in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warm, about 5 minutes.

 

Peanut Butter Syrup

  • 1 cup heavy cream
  • 1 cup white sugar
  • ½ cup peanut butter
  • 1 tea vanilla

Stir cream, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil whisking constantly. Boil for 2 minutes, remove from heat, and add vanilla.

Chocolate Fudge Syrup

  • 1 cup heavy cream
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder.
  • 1 tea vanilla
  • 2 Tbsp butter

Stir cream, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil whisking constantly. Boil for 2 minutes, remove from heat, and add vanilla and butter.

Fruit Sauce

  • 2 cups fresh or frozen fruit
  • ¼ cup water
  • 1 cup orange juice
  • ¾ cup white sugar
  • ¼ cup water
  • 3 Tbsp cornstarch
  • ½ tea almond or vanilla extract
  • 1/8 tea cinnamon
  1. In a saucepan over medium heat, combine the fruit, ¼ cup of water, orange juice, and sugar. Stir gently and bring to a boil.
  2. In a small bowl, mix together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the fruit, being careful to not mash the fruit.
  3. Gently simmer until thick enough to coat the back of a metal spoon, about 3 to 4 minutes.
  4. Remove from heat and stir in vanilla and cinnamon.
  5. Thin with water if desired.

This sauce is better after it has time to sit. If you are serving it right away reduce the orange juice to ¾ cup.

Cinnamon Syrup

  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 2 Tbsp corn starch
  • 1 tea cinnamon
  • 1 tea vanilla
  • 1 cup water
  • Pinch of salt
  • 1 Tbsp butter

Stir together the white sugar, brown sugar, cornstarch, and cinnamon in a medium saucepan. Stir in the water and bring to a boil, stirring often. Boil and stir until mixture thickens to syrup consistency. Remove from heat and add vanilla and butter.