Buttermilk Syrup

This one is perfect with the oatmeal pancakes recipe below.  It's also heavenly with pumpkin pancakes, and buckwheat pancakes, and Bisquick pancakes, and ice cream, and just with a spoon . . .

Buttermilk Syrup
3/4 c. butter
3 c. sugar
1 1/2 c. buttermilk
3 Tbsp. light corn syrup
3 tsp. baking soda
3 tsp. vanilla

Bring first 4 ingredients to a boil in a large pot.  (And I mean large.  Don't think you can get away with a little sauce pan.  It really does froth up quite a bit!)  Remove pot from the burner; add baking soda and vanilla. Mixture will froth up and rise considerably. Stir regularly and let sit until the syrup settles and bubbles are gone. Serve warm.

Pancakes

This is from the book Deceptively Delicious, which I am really enjoying. The idea is that you add vegetable and fruit puree to everything so that your kids get some vitamins even if they are refusing to eat their vegetables. I'm not sure if its enough to really make a big difference, but its worth trying. You can always use baby food if you don't want to go to the trouble of making the purees. These are really yummy.

1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon
1 cup pancake mix

Mix the batter and cook the pancakes. Serve with whatever you like.

Cinnamon Burst Bread

I got this recipe from Everydayfoodstorage.net

I made some the other day and it didn't turn out too bad. I didn't have enough cinnamon chips though, so it could have been better. It is great to make french toast out of too!

(The picture of the bread is not what I made)!

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites
11-12 cups flour (you can use white or wheat or a combination of both)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes.

This recipe is similar to the one Heather posted, but different and still really good!

1/2, cup quick-cooking oats
1/2 cup low-fat buttermilk (if you don't have buttermilk, use 1 cup regular milk + 1TBS lemon juice)
1/2 cup skim milk
2 egg whites (I use 1 egg instead of egg whites)
1 tablespoon canola oil
2 tablespoons brown sugar, packed
1/ 2 teaspoon salt, or to taste
1 teaspoon baking powder
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon cinnamon
1 /2 teaspoon baking soda

In a medium bowl, combine the oats, buttermilk, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.
Beat in the egg whites and oil and mix well- Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour.
Stir just until moistened.
Heat a lightly oiled or nonstick griddle over medium-high heat (375 degrees for electric frying pan). Pour batter onto the griddle. Turn when the tops are covered with bubbles and the edges look cooked, Turn only once.

Oatmeal Pancakes

February is breakfast month, right? This is a recipe from Angela, and I LOVE it!

2 cups old fashioned oats

2 cups buttermilk

Place in a bowl and mix together. Cover and leave on the counter at least 6 hours or overnight.

Add in:

4 beaten eggs

2 Tbsp sugar

1/4 cup melted butter

Stir together. Then add:

1/2 cup flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Stir mixture well, then cook on hot griddle.

I like to serve with buttered maple syrup (place maple syrup in a small saucepan and add some butter and melt together on low heat), blueberries, chocolate chips, bananas, etc. I LOVE these pancakes!