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!

Butterscotch Spice Cupcakes

This is a recipe that I adapted from the Cake Doctor. Of all the cupcakes I make, even those completely from scratch, this is the second most requested cupcake. They are smoothly sweet and spicy with a happy ending.

BUTTERSCOTCH SPICE CUPCAKES

1 package spice cake mix (your favorite brand)

1 package (3.4 oz) instant butterscotch pudding mix

1 cup of water

1/2 cup oil

4 large eggs

2 oz germans chocolate, grated on the fine blades of your cheese grater.

1 teaspoon vanilla extract

1 recipe of cream cheese icing (see my favorite recipe below)
1/2 cup chopped pecans
chocolate covered peanuts

Mix cake mix, pudding mix, grated chocolate, water, oil, eggs, and vanilla on low speed until combined. Turn off the mixer and scrape down the sides. Continue mixing for 2 minutes on medium speed. (This is important: mix for the entire 2 minutes.)

Scoop 1/3 cup of batter into 22-24 lined, standard size cupcake cups. Each cup should be just about 3/4 filled.

Bake @ 350 degrees for 18-20 minutes. Cupcakes should spring back when you lightly press your finger onto the top of them.

While the oven is still on, toast the pecan pieces on a baking sheet for 3-5 minutes. You should smell toasty pecan goodness.

While cupcakes are cooling completely, mix your cream cheese icing. Here's my favorite recipe.

CREAM CHEESE ICING
1 package (8 oz) cream cheese at room temperature (reduced fat is fine it you like)
4 Tbls. butter at room temperature (margarine is not a good substitution)
3 cups of confectioner's sugar
1 tsp. cinnamon
1 tsp. vanilla

Place cream cheese and butter in mixing bowl. Mix on medium speed until completely blended. Stop the machine and scrape the sides of the bowl. On low speed, add confectioner's sugar slowly. Then add the cinnamon and vanilla and combine completely.

When the cupcakes are cooled, ice generously with frosting. Put pecan pieces in a small bowl and dip the cupcake into the nuts so that some of the cling to the icing. Add a chocolate covered peanut to the center.

Grab a cup of coffee and enjoy the first one yourself!