So, I decided to change things up
a bit and try my hand at writing a recipe.
I have always loved food, but I was never much of a cook. I always liked to bake, probably because it’s
mostly just following directions.
However, for several years now, I have been cultivating my skills as a
cook. It started simply with a few “make
it homemade” meals where you take store bought meals and put a new flair on
them.
Then I graduated and began using
real recipes. Still mostly with pre-made
ingredients, but still I could reasonably call a home-cooked meal. After that came “from scratch.” I worked hard to try to cook with as few
processed ingredients and make as much from scratch as I could. It turned out that it wasn’t that hard. And so now, I feel like a full-fledged “pinch
of this, pinch of that” kind of cook.
Most of the time I will still
begin with a recipe from somewhere; I
try to make it the first time just as the recipe indicates, but after that I
throw in my own flair, sometimes making something completely new. I have gotten into the routine of printing my
recipes so that I can make notes on them so that if something turns out really
good, I can replicate it.
So, here’s the story of these
pancakes: I was a total Aunt Jemima/Mrs.
Butterworth’s type of pancake mix maker.
Just Add Water were the magic
words. I loved pancakes and my boys
loved pancakes, too. It fast became a
Saturday tradition. Unfortunately one
Saturday, I ran out of mix. Not wanting
to disappoint my boys, I searched Pinterest really quickly to find a pancake
recipe using things I already had.
Needless to say, after having pancakes made from scratch, my boys never
wanted a mix again. (For the story on
the syrup, just insert the word syrup for pancake mix in the above story – I
need to do better with my grocery shopping obviously).
And now here is the recipe as I
make it today:
 |
| My recipe is adapted from this one found at Like Mother, Like Daughter |
And just in case, like me, you've found yourself with an entire large stack of pancakes and no syrup in sight, here's a fun, simple recipe made with just a few items that you also likely have on hand...
Quick Brown Sugar Syrup:
1 cup filtered water
1 cup brown sugar (you can use
light or dark)
¼ tsp cinnamon
¼ tsp vanilla
½ tsp coconut oil
Pour all ingredients into a
medium sized sauce pan. Heat on medium
heat, stirring to make sure sugar is completely dissolved. Bring to a boil, then reduce heat and simmer
for 5-7 minutes. Let cool for a few
minutes before pouring into a glass container.
Store leftovers in the fridge for up to 1 week. Mixture may separate when cooled, just heat
and stir to reconstitute.
This syrup is great to dip apples
or over ice cream, too.
