Homemade Maple Syrup (EASY)

Just 5 simple ingredients!

Photo from "Iheartnaptime"

Since I was posting my favorite pancake recipe this morning, I thought I'd look up a recipe for Maple Syrup. This one from "I Heart Naptime" caught my eye. It got 5 stars and the word "easy" was all in caps! Haha, that's for me, then! Check out this blog, it looks like there are a lot of yummy recipes there!

It sounds delicious and I'm looking forward to making it after a short trip to the store to get some maple extract. But, for now, I'm going to share it, just because it got so many good comments. Everything from "perfect" to "delish" and "won't buy store bought again". 

Ingredients:

2 cups granulated sugar
1 cup light brown sugar

1/4 cup honey or corn syrup

1 1/2 cups hot water

1 tsp. maple extract

1 tsp. vanilla extract

Combine the sugar, honey and water in a large sauce pan over medium heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.

Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars. 

Store in a covered jar in the refrigerator 1-2 months. 

Yields: 3 cups

A Tip from Grammy: 

-If using honey, the consistency will be a little thinner.

Be encouraged!

"For where two or three are gathered in my name, there, am I among them."  -Matthew 18:20

Old Fashioned Pancakes

A great way to start your day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our house...you've got to love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!

Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  

I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!

Ingredients:                                                            

1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts


Be encouraged!

"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8

Pumpkin Spice Pancakes

 All the flavors of Fall!

Make it a "Breakfast for Dinner!"

Do you ever have "breakfast for dinner"?  Well, last night was one of those nights, and since I had some leftover pumpkin puree in the fridge, I thought it would be a good night to make some pancakes.  It turned out to be a great idea!  These Pumpkin Spice Pancakes were such a hit with the family!

I took this picture before I realized I hadn't poured the delicious Maple Butter Syrup with Pecans over it...my bad. But, I promise that the syrup is most definitely the "icing on the cake", uh Pancake, that is!  A very special Fall breakfast for the whole family!

This recipe also feeds a crowd and will be a perfect breakfast for your holiday company.  

Maple Butter Syrup with Pecans
1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).

Pumpkin Pancakes
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 eggs
2 Tbsp. vegetable oil

Heat griddle or skillet over medium heat or to 375'F.  Grease with shortening or vegetable oil, if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend.  (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)

Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well.  Pour into the flour mixture and stir until moistened.

For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle.  (You want the inside to cook without burning the outside.)

Cook until edges are dry. Turn; cook other sides until golden brown.

Serve with warm Maple Butter Syrup, and add chopped pecans (or not).  Either way it's extremely delicious!  :)

Be encouraged!

"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14