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Family Ray Buttermilk Pancakes, Homemade Syrup and Peanut Butter Recipe

Family Ray Buttermilk Pancakes, Homemade Syrup and Peanut Butter Recipe

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Family Ray Buttermilk Pancakes, Homemade Syrup and Peanut Butter

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Ingredients:

Serving

2 eggs (beaten )
2 tbsp sugar
3 pinches salt
2 tbsp butter (melted and cooled a bit)
1 cup buttermilk (but i like more )
1/3 tsp baking soda (sometime i add or or -- 1tsp or less baking powder)
1 cup flour (may require more or less, read whole recipe first)
1/2 cup brown sugar
1 1/2 cups water
1 tsp butter
6 tbsp real maple syrup
1 -2 tbsp of karo corn syrup
1 -2 tbsp crunchy peanut butter (this is the butter-it phase) or 1 -2 tbsp creamy peanut butter, and butter to taste (this is the butter- it phase)

Directions:

Mix together the beaten eggs with the sugar, salt, butter, buttermilk and start with only half of the flour to a nice smooth and almost running texture. Some experimentation is necessary for individual taste. One time I got it to thin and there was no taste; but you want it on the thin side. Please understand, some small amount of experience will increase each persons liking of this wonderful base. Again, add more flour if you need to or more buttermilk. The first time making this is always tense, relax. The worst thing is that you won't use all of it the first time, ok. But it has to be fun. My first few times was to ridgid but these really TASTE GREAT. But you have to adopt the base for awhile and be easy on yourself, please don't give up the first time.
(I don't always use baking powder and I usually like more buttermilk and a consistency of thin is my favorite).
Beat only enough to assure mixture of all ingredients without taking out every single lump.
Utilize an iron skillet if available and the key to success is having an oiled or buttered base that isn't burnt but very hot to apply the near liquid but firm buttermilk mixture for each time. On a scale of 1 - 10 hot-wise, you want a seven ( 7 ) w/ 10 hottest. Light but even oil on the skillet, each time.
Again, some tweaking but not a lot is necessary to find the consistency that is right for you. Start out with the basic recipe and carefully change each time with good notes to find your personal liking. I have made this recipe at least 70 times and still change to my liking from time to time but have found I like the thinner - almost crepe like is best. Have noticed though you can't be 'to thin' or no taste. 1 to 10 w/ thinest (10), again about a 7.
Simultaneously, in a small pan combine the brown sugar, 2 cups of water, tsp of butter, maple syrup & corn syrup for your syrup. Bring to a boil while stirring, then move to low low heat.
When your first Hot/pancake begins to create many holes on the top side (60%), turn. You can always life up a corner, don't burn.
Briefly increase heat to syrup and serve pancake to a large plate after last side is done. Butter all of pancake and apply your choice of either crunchy or plain peanut butter to half of your pancake. Make sure you spoon out (large spoon) hot syrup on to peanut butter(PB) to melt it - (and/or)works well if you put PB on top of first done side of cake in skillet too, to melt a bit. Then, taking a taste from the peanut butter side to the plain side is a good balance to determine your final taste or you may like both as is. My first PC is with plain PB, my second is without PB.
This is a light old fashioned syrup, you will probably find it a bit weak but if you merely increase the maple syrup a bit and/or brown sugar, you'll find that the concentration is on the buttermilk pancake. Again, tweaking is the key-all this is merely a base to grow from. When you hit the grove just once, you will know it. Doesn't hurt to pray over your food either. God Bless.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.15 Kcal (1650 kJ)
Calories from fat	129.6 Kcal
		% Daily Value*
Total Fat	14.4g	22%
Cholesterol	70.92mg	24%
Sodium	719.04mg	30%
Potassium	150.02mg	3%
Total Carbs	60.12g	20%
Sugars	31.77g	127%
Dietary Fiber	3.02g	12%
Protein	7.19g	14%
Vitamin A	0.1mg	2%
Iron	7.1mg	40%
Calcium	163.2mg	16%

Amount Per 100 g
Calories	194.01 Kcal (812 kJ)
Calories from fat	63.79 Kcal
		% Daily Value*
Total Fat	7.09g	22%
Cholesterol	34.91mg	24%
Sodium	353.93mg	30%
Potassium	73.85mg	3%
Total Carbs	29.59g	20%
Sugars	15.64g	127%
Dietary Fiber	1.49g	12%
Protein	3.54g	14%
Iron	3.5mg	40%
Calcium	80.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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