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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup. Ingredients:
1 cup king arthur premium 100% whole wheat flour |
1 cup old-fashioned oats |
1/4 cup toasted wheat germ |
1/4 cup instant nonfat dry milk powder |
1 tablespoon brown sugar |
1 teaspoon baking soda |
2 eggs |
2 cups buttermilk |
1/4 cup vegetable oil |
buttermilk syrup: |
1 cup sugar |
1/4 cup butter, cubed |
1 tablespoon light corn syrup |
3/4 cup buttermilk |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes. Yield: 16 pancakes (about 1-1/2 cups syrup).
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