Applesauce Syrup

Brents mom used to make this to put on waffles and pancakes, etc. He really likes it, I am happy with just plain syrup or jam on mine. But its really easy, takes no time at all to make, is a good change from regular maple syrup and you get a serving of fruit at the same time.

Applesauce Syrup

1 1/2 cups Applesauce 

1/4 cup Maple Syrup

Combine and heat thoroughly. Serve. 

Recipe Source: Sandy Bishop

Waffles

I am always trying different pancake and waffle recipes in the hopes of finding one that we really love and can stick with. The problem is that Brent doesn't really LOVE any food so he isn't any help. So I have decided that this is really good and really simple so this is the one we will be using, until I find one that's better anyway.

Waffles

2 Eggs
2 cups Flour
1 3/4 cups Milk
1/2 cup Vegetable Oil
1 Tbsp Sugar
4 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla
1/2 tsp Cinnamon 

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, vanilla and cinnamon, just until smooth. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. 

Recipe Source: Allrecipes.com

Light & Fluffy Pancakes

These pancakes have got to be the only pancakes I have had that melt in your mouth. Now the only thing is that they probably have a million calories, but once you taste them it doesn't matter. They are so good.

Zephyr Pancakes
from the King Arthur Flour Baker’s Companion

2 cups (8 1/2 ounces) all-purpose flour
2 1/2 tablespoons (1 3/4 ounces) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups (10 ounces) heavy cream
1 1/4 cups (10 ounces) buttermilk
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined – it’s okay if there are a few lumps.

Preheat and lightly grease (I didn’t grease my griddle and they didn’t stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Recipe Source: www.melskitchencafe.com