My Kids' Favorite Pancakes

Yes, I make them from scratch.  I used to think that I didn't have the time, but really it doesn't take any more time than the just-add-water mix.

Here's the recipe.

In a large mixing bowl, add:
1/2 cup      100% Whole Wheat Flour
1/2 cup      all Natural White Flour
1/2 cup      quick Oats
4 tsp          baking powder
2 T            sugar  (We actually use Splenda, any dry sweetener will do.)
1 dash       salt
                 Mix these dry ingredients together.

In a large measuring cup, add
1 1/2 cup  milk
2               eggs
1 T           vanilla
2 T           cooking oil
                 Stir this until the eggs are broken up and mixed in a bit.

Pour liquid ingredients into the mixing bowl and mix.

We scoop 1/3 cup of batter onto a hot griddle (325-350 degrees) to make medium sized cakes.  flip the pancakes when the center of the cake bubble and bubbles break.  Cook the second side for about 1-2 minute.


BETTER THAN SYRUP
Now, on special occasions, and to make this a truly delightful experience we make a homemade topping that I learned on my first visit to Rhonda's Colorado family.  I forget what they call it, but I call it "Syrup of the gods."  Not really.  It's delicious and I don't have a name.  And since it is not fat free, or low in calories, you would need to immortal to enjoy it on a regular basis.  It's so fantastic though, that you really should have it on special occasions.

Add 1 cup of brown sugar to 1 cup of heavy whipping cream.
In a sauce pan, over medium-high heat, bring this mixture to a boil, stirring constantly.
After the mixture bubbles, add 2 teaspoons of vanilla and stir for about 2 minutes until the sugar granules mostly disappear.

Use this sauce warm instead of syrup...  And you really don't need any butter!

Enjoy!