Fabulous Farm Pancakes: Made-From-Scratch Hotcakes
Why Farm Pancakes?
This is one of the best pancake recipes I've come across, delivering perfect results every time. I make these pancakes in one bowl and vary them by using different kinds of flour.
Served with homemade hot syrup, they are delicious.
Hot Syrup for Pancakes
2 cups brown sugar
1 cup water
1/4 tsp. maple flavoring
Simmer sugar and water together until lightly boiling. This helps syrup to thicken and it will thicken further as it cools. Remove from heat and add maple flavoring. Use while still warm.
Note: syrup can still be made if you don't have maple flavoring. Remove from heat and add butter for extra richness.
1 cup flour
1/2 tsp. salt
2 tbsp. white sugar
2 tsp. baking powder
Mix dry ingredients together and add in:
1 cup of milk (liquid can be adjusted for thinner or thicker pancakes)
2 tbsp. melted butter
Drop on a hot greased griddle or pan and turn pancakes over when air bubbles start to form.
* This recipe can be doubled or tripled for a larger batch of farm pancakes.
Serve pancakes with hot syrup.
Ready for Syrup
Ready for Eating
Add-Ins to Nutrition-Pack Your Pancakes
It's easy to add healthful ingredients to farm pancakes.
- Chopped walnuts
- Substitute almond milk or berry or fruit juice
Wholesome Farm Pancakes
If you wish to make your pancakes with wholesome ingredients, this recipe can be easily adapted. Simply substitute half or all of the white flour for whole wheat, Kamut flour, rye flour or any flour of your choosing. If you can find organic, all the better.
Pancakes taste good, whether made with white flour or with a whole grain flour; however, whole grains offer better nutrition, so it's a good idea to try different flours.
Some cooks prefer to buy their own organic grain and grind the kernels to produce their own flour for making pancakes.
* If you use whole grains, adjust liquid amounts for desired consistency because batter will be denser.
How to Make Pancakes From Scratch
© 2008 Athlyn Green
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