I was raised on whole wheat pancakes and homemade syrup. My alarm clock was hearing my moms slippers swish across the floor in the kitchen. She would be humming about with her makeup on (she does have a vanity problem)in the wee hours of the morning, doing her motherly duty to help start her kids day off on the right foot or, in other words, a full tummy! Although I can't say I'm as consistent as she was, it's interesting to note, I always get a few extra "I love you mom" in the mornings when I make this before school. I guess they know how much it kills me to try to pull it together that early!
Fluffy Pancakes
1 1/2 cups whole wheat flour
1/2 cup white flour
3 1/2 tsp baking powder
1/2 tsp salt
2 Tb brown sugar
1 egg
1 1/2 cups-1 or 2% milk
1/4 cup water (up to 1/2 cup if needed to thin out batter)
2 Tb melted butter
2 Tb oil (I used extra-light olive oil)
1 tsp vanilla
1. In a medium bowl whisk together the flour, baking powder, salt. Set aside.
2. In another bowl whisk together egg, milk, brown sugar, butter, oil, water and vanilla. Add to dry ingredients stirring until well combined.
Homemade Syrup
1 cup brown sugar
1 cup sugar
1 cup water
3/4 tsp maple flavoring (Mapleline)
1/4 tsp salt-scant
1 tsp vanilla
In a saucepan add sugars, salt, and water. Bring to a boil, and boil for about 4 to 5 minutes until liquid starts to thicken. Remove from heat and stir in maple flavoring and vanilla. The syrup will thicken as it cools. Store in refrigerator.
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