When it comes to fruit, it is really hard to find one that I don’t like. And when it comes to Sunday mornings, more often than not, pancakes made from scratch and fresh fruit is the menu choice of the day! Growing up, my dad and mom used to make pancakes for Sunday morning breakfast every now and then. Boy, were they delicious! I never dreamed I would one day own a home that would have blackberry bushes! It took a year, but the harvest was unbelievable! And I never had to plant them! These berries came from my bachelorette pad which we now refer to lovingly as our “other house.” To preserve them, I froze a batch of them and now have them whenever I feel like having one!
Years ago, I quit using box mixes and started learning to make my pancakes from scratch. That way, I can control what goes in and more importantly, what doesn’t go into my dishes! Let’s get cooking!
I don’t measure much once I have mastered a recipe. So to make things easier, I have taken a recipe that I started with that is very good. If you’ve never done this, it’s a great start and as you get this recipe mastered, you can play with it and change it.
The original recipe is as follows:
4 tbsp SACO Buttermilk Blend
1 c. all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. water
2 tbsp. oil
Sift dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Don’t overbeat! A few lumps in the batter will be fine. Set aside your batter for just a few minutes. Using a non-stick spray, drop by small ladle-full or by tablespoonful onto a heated skillet, turning once lightly browned. Stack and butter.
Now here is what I’ve done with the recipe:
Cyn’s Pancakes (except for the flour, please keep in mind my measurements are approximate)
3 tbsp. SACO Buttermilk Blend
1 tbsp. raw wheat germ
1/2 c. unbleached, all-purpose flour
1/4 c. whole wheat pastry flour
1/4 c. soy flour
1/4 tsp. stevia extract powder
1 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 c. organic soy milk
2 tbsp. pure vanilla extract (I love vanilla!)
Sift together all the dry ingredients and add beaten egg, milk and vanilla. Beat just until batter is smooth. Do not overbeat! This recipe makes about 10 pancakes. Just double or adjust for servings needed.
While watching a cooking show which featured homemade syrup, I decided to try it. The first couple of tries, it wasn’t the correct consistency. I’m still working on perfecting the syrup, but here is the recipe:
1 c. sugar (I used dark brown sugar)
1 c. water
bring to a boil, let cool, serve while warm
You can add your favorite fruits, extract flavorings, like vanilla, and/or a dash of cream to vary the flavors.
By the time our breakfast was ready, the blackberries had thawed and were ready to eat.
I use real, un-salted, sweet cream butter or a vegetarian variety, Earth Balance Spread atop the pancakes. Add a few of the thawed blackberries and finish with the homemade syrup. Mmmmm! So good!
Bon Appetite! Until next time….