Let's face it, every now and then we just need carbs!
One of my favorites for breakfast, or breakfast for dinner, is pancakes! There is nothing better than a big stack of fluffy pancakes and syrup. I love lots of flavor in them and plain old pancake syrup just doesn't do it. Caramel colored corn syrup is not my idea of "yummy." Since maple syrup (which I could just drink) is so expensive, I try to come up with new ways of making my own pancake topping whenever possible.
After a brief appraisal of the contents of my refrigerator I decided on Snickerdoodle Pancakes with Cinnamon-Sweet Tea Syrup.
On the flavor side:
all around delicious.
On the health side:
Tea: yet another antioxidant!
Applesauce (yes, it's in there!): all kinds of health benefits!
Looks like a win/win situation to me!
|Snickerdoodle Pancakes with Cinnamon-Sweet Tea Syrup|
Snickerdoodle Pancakes with Cinnamon-Sweet Tea Syrup
2 c. all-purpose flour
1 c. milk + 1 c. applesauce
1/4 c. vegetable oil
1/2 tsp. cinnamon
2 tbsp. baking powder
1 tsp. salt
Extra Cinnamon Sugar
Mix together dry ingredients and wet ingredients separately. Slowly mix the dry ingredients in small batches into the wet ingredients. This makes the pancakes fluffier! Cook on a lightly greased griddle or frying pan on medium heat until the top of the pancake is covered in popped bubbles. Right before you flip the pancake, sprinkle on a little cinnamon sugar to make it crunchy. Between batches of pancakes, wipe the griddle or pan of with a paper towel to remove any burned sugar. This will help your pancakes come out consistently golden brown.
1 cup Sweet Tea
4 Tbs Cinnamon Sugar
1/2 Tbs Butter
1/8 tsp Vanilla Extract
Combine Sweet Tea and Cinnamon Sugar in a small saucepan and bring to a boil. Continue to boil on medium high heat until the liquid has reduced by two-thirds. Remove from heat and stir in Butter, Vanilla and Salt until the Butter has dissolved. Let cool slightly to let it get to a "syrupy" consistency.