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
- Beat eggs well.
- Add buttermilk and stir well.
- Add flour, baking powder, salt, baking soda, and vanilla and stir just until combined.
- 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
- In a saucepan over medium heat, combine the fruit, ¼ cup of water, orange juice, and sugar. Stir gently and bring to a boil.
- 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.
- Gently simmer until thick enough to coat the back of a metal spoon, about 3 to 4 minutes.
- Remove from heat and stir in vanilla and cinnamon.
- 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.