Syrup

Homemade Pancake Syrup

1 c. sugar
1 c. brown sugar
1 c. Karo syrup
1 c. water
1/2 t. salt

Mix ingredients in saucepan and boil for three minutes. Remove from heat and add

1 t. vanilla

Cool and store in fridge or freezer.

Crêpes

Crêpes

2 c. flour
1/4 c. sugar
1/2 t. salt
Mix these together with a wire whisk and then make a well in the center. 

Add
4 eggs
2 t. vanilla
1 c. milk (will eventually be using 2-3 c. of milk)

and start whisking these into the dry ingredients. Keep adding more milk until the batter is the consistency of heavy cream. 

At this point I always taste the batter and add more salt and/or sugar.

Heat a non-stick skillet on medium to med/high heat and then wipe the bottom and sides with waxed paper.

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Using a 1/4 c. measuring cup, pour some batter into the middle of the skillet and immediately tilt the pan around in a circular motion


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so that the batter coats the bottom in a thin layer. If it doesn't spread thin enough, whisk more milk into your batter.





When batter has tiny bubbles and the edges are starting to brown (maybe about a minute or so, loosen the edge with t a butter knife
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.then grab the edge with your fingers and flip it! Caution--it ispretty hot.
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Wait for about 20-30 seconds and then slide your finished crêpe out of the pan.

We usually eat them with a little butter and powdered sugar (my mom & dad love to also sprinkle lemon juice on the top) and then rolled. Of course you can use any kind of fruit filling and whipped cream or go the savory route and fill them with eggs, ham & cheese (if you are doing a savory filling you might want to lessen the sugar in the recipe and omit the vanilla).

[For approximately 20 crêpes, use 3 cups flour, 1/3 cup sugar, 3/4 teaspoon salt, 5 eggs, 2 1/2 cups milk plus extra to thin it out, 1 teaspoon vanilla. Use a 1/3 cup measuring cup to pour batter in a 10 inch skillet.]

Pop Up Pancakes

Pop Up Pancakes


1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Preheat oven at 400° and grease muffin tins (this recipe makes 24 servings). Put all ingredients in a blender and blend well. Pour batter into muffin tins evenly (only fill each one a centimeter or so full). Bake for 15 minutes, or until puffy and golden on top. Let cool for a few minutes and they will shrink down in the middle. Use a knife to pry them out and enjoy with fruit or syrup.