I have never liked syrup, but I love pancakes. Especially multi-grain pancakes. Here is what I do for sweetness instead of syrup:
- Add chocolate chips when cooking
- Add butterscotch chips when cooking
- Add Reese’s Pieces when cooking
- Add mint chips when cooking
- Top with jam when served
- Top with honey when served, especially if whole wheat or multigrain
- Top with fresh fruit and whip cream
- If cold and stale, top with peanut butter
I just discovered a tasty pancake recipe using whole wheat flour that comes out very light and fluffy. So far, everyone has liked them. I have modified the original recipe I found:
1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons granulated sugar
3 large eggs
2 cups milk
1 cup blueberries, or chocolate chips etc.
4 tablespoons butter
Margarine or butter and maple syrup for accompaniment
- Blend together whole wheat flour, flour, baking powder, and sugar. Stir in eggs, milk, and melted margarine just until blended and slightly lumpy. You may need to add water if too thick.
- On lightly greased preheated griddle or skillet, pour about 1/4 cup of the batter for each pancake, shake the pan to spread out batter and the pancake will rise to 1/4 in. Sprinkle with blueberries or chocolate chips. Cook over medium-high heat until the surface is bubbly and the bottom is lightly browned; turn and cook until done.
- Serve with butter and maple syrup.
Makes 10-12 griddle cakes.