Homemade Pancakes and Syrup

Okay, so this has nothing to do with my book. But ever since I've been on Pinterest, I am addicted and now I am wanting to share some of the things I do or may know, which may not be much. Ha. The first thing I am going to share is my pancakes and syrup. I even uploaded a picture. Aren't I so good? :)

     My youngest daughter, Emily, has some food allergies and we were trying to stay away from high fructose corn syrup. Even after realizing the corn syrup was not one of her triggers, this syrup is Emily's favorite.

     Both recipes come from two ladies of the Cumberland Presbyterian Church of Mansfield, MO where my father-in-law is the preacher. Thank you Kathy Barnett and Marge Short.


     The syrup may be made while the pancakes are cooking.

 PANCAKES

1 egg
1 cup milk (I use whole)
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

I usually make two batches for my family of 6. Also, sometimes I add a little more flour for thicker pancakes.  You know how it goes, it all depends on our mood.


HOMEMADE PANCAKE SYRUP

1 1/2  cups brown sugar
3/4 cup water
1 tablespoon butter
dash of salt
1/2 teaspoon maple flavoring (make sure to add after boiling above ingedients)

Mix all ingredients in small sauce pan. Heat over medium heat until boiling, stirring constantly.
Remove from heat. Stir in maple flavoring. Serve warm.

note: I don't always use butter and I don't think I even add the salt. I then pour the syrup in a pretty mason jar and use a spoon to poor over the pancakes. Refrigerate unused syrup. Warm up when used next. Very yummy. I haven't used store bought since.