this morning and said she wanted pancakes. For some reason, I just can't make the normal white flour bad-for-you pancakes. I just can't. It makes me want to scream that my kids want the "artificial" kind of pancakes. They call anything that's bad for them "artificial." I don't know if I off-handedly made a comment once upon a time or not, but now everything that I consider "bad for them" they call "artificial."
Truthfully, the first batch of pancakes with no additions tasted kind of "flat" to me. They needed more salt or sugar or something. I'm wondering if it was because the maple syrup is heavier than normal sugar and even after mixing the syrup was more in the bottom of the mixing bowl. . . . . because the last ones in the batch didn't seem as "flat" tasting.
I decided to add turkey bacon into some of the pancakes and turkey bacon and cranberries into other pancakes. I also sprinkled cinnamon sugar on top of two of them while they were cooking.
My favorite were the ones with turkey bacon and cranberries.
Future Fashionista ran one of the bacon pancakes back to my hubby and he said,
"Those pancakes were good!"
Here's what I used for the basic recipe (which might still need to be tweaked):
1 1/4 cup all purpose flour
1 cup quick cook oats, ground in a food processor to make into a flour
1 1/2 tablespoons baking powder
1 tsp. salt
1/4 cup butter (4 Tbsp.)
1/2 cup maple syrup
1 1/2 cups milk
1 Tbsp. vanilla
3 strips of turkey bacon, cooked and crumbled
1/4 cup dried cranberries
Make the pancakes the way you normally would, and drop which ever "toppings" you'd like into the batter once they start cooking. For instructions on how to make awesome pancakes, check out Alton Brown's instructions.
He actually recommends that if you use baking powder, you also use something acidic in the recipe. Maybe that would help with the "flatness" of taste in these!
Alton has a blog also, which might cause me to get into trouble sometime soon! Too much info. And now I know why he measure all things with flour in grams or why some people who bake, sift their flour. I have never been one of the people who bakes and does everything to the exact measurement, but I do understand why people do now!