Tuesday, May 10, 2011

Yummy Syrup

This recipe is from my cousin Patti. Don't know where she got it from though. It is the BEST syrup I've ever ever ever had. Ironically, this does have buttermilk...


1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
2 Tbsp Karo syrup

1 tsp baking soda
2 tsp vanilla

Bring the first set of ingredients to a boil in sm. sauce pan. Remove from heat and add second set of ingredients. Stir and serve!

Blueberry Feta Pancakes

I am not a fan of pancakes. But I heard about these on Food Network's show "The Best Thing I Ever Ate" (Aida Mollenkamp's favorite breakfast from some restaurant), and it piqued my interest. Something from a restaurant that I could make at home!
I don't really like pancakes for this reason: they have a bitter-ish taste to them. And all the recipes I looked up for homemade pancakes called for buttermilk (the bitter tasting culprit, I believe). So I looked up "no buttermilk pancakes" and found a couple recipes that I combined, adding blueberries and feta cheese. And even if you don't like feta, I think you'll like these pancakes. The feta for some reason tastes like chunks of cream cheese in the pancakes, but w/ a feta consistency. Here's what I came up with, with the help of FN, Aida Mollenkamp, some restaurant, and two online recipes:

(makes about 8 lg pancakes)

1 c. flour
1 1/2 tsp baking powder
1/2 c. sugar
1/4 tsp salt

3/4 tsp vanilla
1/2 c. each cream & milk (1 c. total) (or 1 c. of either one, depending on how rich or lean you want it)
2 Tbsp butter, melted
1 egg (optional: divide egg and beat whites in separate bowl, then fold in later*)

1 (4-oz) pkg feta, lg chunks crumbled more
1 (12-oz) pkg frozen blueberries (or about 2 c. fresh)

In mixing bowl, combine dry ingredients. In small bowl, combine vanilla, cream and milk, butter, and either the egg unseparated or just the egg yolk for now. Whisk wet ingredients. [Optional: In lg (clean!) mixing bowl, beat egg whites until thick. *Now fold whites into wet ingredients. Doing it this way will make your pancakes really fluffy.] Pour wet into dry and whisk. Fold in blueberries and feta. Turn griddle to MED-LOW (low & slow!). Use either a little butter or canola oil on griddle. Pour lg scoops (I use my 3/4 c. measure) of batter onto griddle to form pancakes. They will be almost ready to flip once the edges harden some and the center begins to bubble. Wait another 1-3 minutes, then check for desired golden-ness. Flip. Wait 2-5 minutes until bottom is golden. Serve w/ Yummy Syrup.

**Strawberries: can be used instead of blueberries. Use the same amount, but chop into more bite-size pieces. Batter (if using frozen strawberries) will be runnier and will take a little longer to cook. But the effect is a strawberries and cream cheese pancake. :)