Pancake Stack With Syrup Recipes
PANCAKE STACK WITH SYRUP
Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. "My husband and I enjoy these pancakes with crisp bacon or sausages on the side," she notes from Black Creek, British Columbia. "Sometimes we even have them for supper."
Provided by Taste of Home
Time 20m
Yield 6 pancakes and 1 cup syrup.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown., Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts : Calories 1097 calories, Fat 32g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 1365mg sodium, Carbohydrate 189g carbohydrate (127g sugars, Fiber 2g fiber), Protein 16g protein.
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON SYRUP PANCAKE STACK
This recipe comes from The Lyle's Golden Syrup Cookbook, 2008, which was given to me by one of my Cookbook Swap partners! Although you might want to make a substitution, the one great ingredient in this recipe is the GOLDEN SYRUP!
Provided by Sydney Mike
Categories Breakfast
Time 30m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
- In a smaller bowl, whisk together milk, eggs & melted butter, then add this to flour mixture & gently whisk together to make a thick batter, but do not over mix ~ It will not be totally smooth.
- Lightly coat a large, heavy skillet with a little oil, then heat over a low to medium setting before dropping batter in by NOT MORE THAN 1/4 cup measures.
- Cook over low to medium heat until a few bubbles appear on the surface & the underside is golden, then flip them over. Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
- FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
- On 4 warm serving plates arrange the pancakes in a stack, spreading Mascarpone onto the first pancake & topping that with a layer of whole blueberries! Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
- Add the finishing touch by drizzling a generous amount of lemon syrup over the top!
Nutrition Facts : Calories 642.1, Fat 16.3, SaturatedFat 8.7, Cholesterol 155.6, Sodium 912.2, Carbohydrate 114.2, Fiber 4.8, Sugar 32.6, Protein 14.4
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