For the last several days, we have been experiencing record-breaking low temperatures in our part of the world. On the positive side, forecasters had given us plenty of warning, so I was able to head out to the local stores last week to stock up on lots of food before the arctic blast set in. All in all, I did pretty well. I purchased lots of fresh fruits and vegetables, plenty of oatmeal and other breakfast items, baking supplies to make fresh bread and a few goodies for my home bound troops.
Yesterday, M pulled out our set of Mickey Mouse egg rings and asked if we could make pancakes for breakfast. The rings are meant to mold eggs into the curved shape of a Mickey Mouse head but we usually use them to shape pancakes. We whipped up a batch of our tasty, satisfying Hearty Oatmeal Pancakes before heading out into the blizzard-like conditions to shovel the newly fallen snow.
After dropping the first batch of batter into the molds, I checked to see if we had an ample supply of maple syrup for the pancakes. To my dismay, we only had a drop of syrup left in the bottle. “No problem”, I said to myself… “I will make a batch of my own maple syrup”.
I had discovered this recipe last year, around the Thanksgiving holiday, when we had sleep-over guests and had run out of syrup. I quickly scoured my cookbook collection for an appropriate substitute. I ended up making this adapted recipe and I also heated some of our Homemade Concord Grape Jam to act as a flavorful, delicious, topping as well.
I keep the syrup recipe close at hand for we always seem to be running out of maple syrup in this house. Enjoy the recipes and stay warm!
Hearty Oatmeal Pancakes
1 cup old fashioned oats
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup canola oil
Combine oats, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, combine eggs, milk, oil, and extracts. Stir into dry ingredients; just until moistened. Pour batter onto lightly greased, hot griddle. Flip pancakes when bubbles form on top of pancakes. Continue to cook until second side is golden brown.
Homemade Maple Flavored Syrup
1 cup water
1 cup sugar
1 cup brown sugar
1 tablespoon maple flavored extract
1 teaspoon butter flavored extract
Bring the water, sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple and butter flavored extract; simmer 3 minutes longer. Serve warm. Refrigerate remaining syrup.