One day this week I was particularly exhausted and was desperate for a simple dinner idea. Someone on Facebook posted a recipe for Cinnamon Roll Pancakes. Maybe my blood sugar was especially low (hence the lack of energy as well), but that sounded heavenly! Yes, it involved dairy, but I could substitute. When I began telling my husband of my plans, I suddenly had a flashback to lunch time. My son had asked for cinnamon on his applesauce and I couldn't find it! Scratch that plan; we were out of cinnamon! My husband said we could just do regular pancakes, but I'd still have to make them from scratch if I wanted to eat since the mix has dairy. Somehow, I just wasn't as excited. But, in the cooking process, I had some ideas that made them almost as exciting as Cinnamon Roll Pancakes...almost.
My Dad's Pancake Recipe
4 cups flour
4 Tbs sugar
4 tsp baking powder
1/3 tsp salt
1/2 cup oil
4 cups milk
1. Mix flour, sugar, baking powder, and salt.
2. Beat eggs in separate bowl, combine with oil, stir in milk, add to dry ingredients.
My changes (on purpose or accidental)
1. Half the recipe
2. Don't like having an extra bowl to wash, so I beat the egg in a bowl and added 1/4 cup of oil.
3. Realized that wasn't the 1/4 cup, but the 1/3 cup. Oops. Oh well.
4. Added sugar, baking powder, and salt (correctly halved amounts as far as I am currently aware).
5. After mixing well, I added the flour and then Almond milk. Not sure if Almond milk cooks the same as regular cows milk. Guess we'll find out.
6. Mixed just until moist, only to discover it was super thick (and I probably should have used a bigger bowl). Added more milk and tried not to stir too much since that ruins pancakes (don't ask me how I know that...).
7. At some point in the above process, a picture of our peach juice that we had recently steam-juiced came into my mind. I haven't been sure what exactly to do with this juice and I had the sudden idea to make a syrup with it! I quickly searched for a recipe online and discovered I needed just equal parts of juice and sugar for the most basic recipe. I quickly threw 2 cups of each in a pot on the stove and stirred it until it boiled, turned down the temp a bit and had a helper stir it until the pancakes were made and everything else was ready to go (including a fruit smoothie consisting of frozen fruit, orange juice, and a banana).
Pancakes were served with at least one covered in peanut butter, sliced peaches on the side or on top, optional banana slices, and drowning in freshly made peach syrup! It was a hit! Turns out I maybe shouldn't have halved the recipe. We had to resort to some older, left-over pancakes to fill the hungry little tummies. The only complaint was that I didn't make them in shapes like Grandpa does (Mickey Mouse, soccer ball, football, etc.). Maybe next time I'll be more creative ;)
*Chef's Notes: Texture was a little off. Most likely the extra mixing when more milk was needed, maybe it was the extra oil, and maybe it was the use of Almond milk. Still good though. Also note the expensive dinnerware.
Sounds wonderful. Now if we can make them gluten free......
Mom just use gluten free flour ... Sherrie I have lately been turning to breakfast for dinner. I realized my pickiest eaters usually do well with breakfast foods even if they don't like to eat in the morning. I like to throw in a side of bacon for more protein, or maybe some over easy eggs. Helps contrast the sweet syrup. Also I'll puree canned peaches and sweeten with syrup to use as syrup. I'll have to try your method though.
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