I am almost too embarrassed to post this here. Almost.
But those who know me well (and potentially those who don’t know me at all but are particularly astute at forming opinions based on a certain someone’s obvious propensity for taking the easy way every. single. time and then writing about it on a blog) know I love a simple and delicious option.
My kids are big pancake aficionados. And they happen to think my pancakes are the bomb.com. The bomb-diggity. Awesome-possum.
And they are, if I do say so myself. Which I just did. Two-thirds of the time I make my pancakes from that gigantic blue bag of Krusteaz sold at Costco. And the other one-third of the time, aka: feeling “mom” guilt over my overly-albeit-happy use of said gigantic blue bag, I’ll make them from scratch. I very closely follow this fantastic recipe from Allrecipes.com. Don’t like links cause you’re afraid I might send you to a porn site? Recipe as follows:
- 3/4 cup milk**
- 2 tbs white vinegar**
- 1 cup all purpose flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbs butter, melted
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour” (**Can totes use buttermilk in place. But I never have buttermilk. Ever.)
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Yes, I understand the number of ingredients and the fact that the directions require more effort than “adding water” would take this out of the simple category but it really is a quick way to make some delicious pancakes. Trust me. I wouldn’t lie. Well, I would, but it wouldn’t be about a recipe. It would most likely be about my weight. Okay. It would totally be about my weight. Anyhoo.
On “breakfast for dinner” night I love to fancy up whatever type of pancake I’m flipping with some cinnamon and nutmeg and then add a delicious topping to take the place of the ol’ standby, Mrs. Butterworth’s. What has become a quick fave in my household is my Salted Caramel Banana Pancakes Topping. And it most definitely falls into the simple category. Here goes:
Salted Caramel Banana Pancakes Topping
- Smucker’s Simple Delight Salted Caramel Topping
- Spoon some Smucker’s topping into a saucepan and heat over low-medium until it has thinned out.
- Slice up bananas and add to pan.
Yup. I told you. I should be embarrassed. But, ya’ll. It is sooooooo good. You spoon this little concoction over your pancakes and the kiddos will sing your praises. And potentially rot their teeth but life is all about risks, no?
Give it a try!
This is also pretty fabulous poured over vanilla ice cream.
Nicki Mann says
Wow, those sound delicious! I have started baking cookies lately, but this makes me want to try my hand at pancakes!