Almond Poppyseed Pancakes

These pancakes SERIOUSLY are so so yummy! Carl says they are the best pancakes he has ever had! They taste like the muffin but better! I found the recipe on food gawker...

Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.

---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.

Pumpkin Waffles

Recipe from the girl who ate everything...These waffles are seriously so so yummy!!! They are carls new favorite.  I like them just as much as the Amazing cinnamon Belgian Waffles. And I LOVE those ones!

2 cups flour---I did half white half wheat
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs (separate yolks from the whites)
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup (12 tablespoons) butter, melted
1 tablespoon vanilla

Directions: 
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.

Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.

In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.

If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.

Syrup
In a large saucepan combine:
½ cup butter
½ cup buttermilk
1 cup sugar
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.

Blueberry syrup

1 1/2 c. frozen blueberries
4 T. sugar
1/2 lemon juiced (or I didn't have fresh lemons so I used just bottled and eye balled it)

Bring to boil and squish some of the blue berries with a fork.

*it's not a thick syrup so if you want it thick, you will have to play with it. you could a bit of honey instead of sugar to add some thickness.

Maggleby's Syrup

Mix and bring to boil:

1 cube of butter

1 cup buttermilk

1 cup sugar

Remove from heat after it boils, then whisk in:

1 tsp. baking soda

2 tsp. vanilla