Raspberry Stacks

---

I am a morning person. I love waking up early before the sun rises and brewing a pot of hot, delicious, fresh coffee. The couple of weeks of where it’s transitioning from spring to summer is my most prized time and I will tell you why. In the morning it’s cool enough to open my windows to let the breeze flow through my house while basking in the sun eating my breakfast and drinking my hot coffee. This is when it is most peaceful in my house due to the dogs sleeping, the tv is not on and I can just relax.

Pancakes are always a great meal to have. I remember being a kid and having breakfast food for dinner and it made me beyond happy. I loved sugar when I was a kid and I still love it now. I think this would be a great recipe for a family to make together. Keep in mind this batch is smaller. If you wanted more just double/triple the recipe. The kids would love making this and it would keep them busy!

*This is a good base for any fruit or berry pancakes. Don’t be scared to mix it up. I also had fresh blueberries in my fridge that I was tempted to use for this.

---

---

Ingredients:

• 1 egg
• 1 1/2 cup of milk
• 3 T butter
• 1 T vanilla extract
• 1 1/2 cup of flour
• 3 t baking powder
• 1/2 t of salt
• 1/4 cup of sugar
• 2 cups of berries or fruit

Heres what I did:

I sifted the flour and  baking powder together and then added the rest of the dry ingredients. I heated up my butter and added that first. I then added the milk to cool the butter down before adding my egg because I don’t want the egg to scramble. I used almond milk because I don’t drink regular milk, but it is up to you to use whatever you have. I added the rest of the wet ingredients until combined.When I added in the raspberries I folded them within the mixture with a rubber spatula to make sure they were not smushed.  On a medium to low heat I used a nonstick pan to make my pancakes! I recommend loads of butter and powdered sugar, but maple syrup works wonders too!

Thanks for following our blog and let us know if you recreated any of these recipes. We do have social media accounts hooked up, if you would like to give us a follow. Our facebook page, “Sweet & Savory Blog” is updated the most.

Thank you once again!

Blueberry Pancakes with Homade Ginger Syrup

Sometimes you have to just because you can.

Usually, I put copious amounts of butter and powdered sugar on my pancakes (maybe it’s a funnel cake fetish?), but on this day I was going to do it. I was going to have syrup on my pancakes. However, I do not think maple and blueberry go very well, and plain corn syrup is just sweet with no real flavor, so I made my own.

I would have made some blueberry syrup, that goes perfectly with blueberry pancakes, alas I did not have enough blueberries, so a suitable substitute ginger syrup. This syrup would be wonderful over sweet potato pancakes too.

Ingredients

3 cups sugar
1 cup water
1/4 cup corn syrup
1 T finely minced ginger ( I used the stuff in the jar)

Method

1. Mix sugar and water in a large pan and bring to a boil.
2. Add in the corn syrup and the ginger. Bring back to a boil.
3. Turn down the heat to a high simmer and cook to 230F or when the sugar drips slowly from the spoon, or you can do a plate test.
4. Chill a plate in the freezer. Drizzle a spoonful of syrup on the plate and tilt it.
5. It should run but slowly. If it runs too quickly, keep cooking.
6. Let the syrup cool slightly then  pour over your pancakes.
7. Store at room temperature like any other syrup.