No Syrup Pancakes Food

HOMEMADE PANCAKE SYRUP

Steps:

• In a small pyrex measuring pitcher combine all ingredients.
• Mix until well combined.
• Microwave for 50 seconds. Stir.
• Microwave for 50 seconds more or until mixture boils.
• Stir.
• Serve hot or let cool.

HOMEMADE PANCAKE SYRUP

Steps:

• In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
• Reduce the heat to medium and simmer for 4 minutes.
• Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
• Serve immediately.
• Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.

NO SYRUP PANCAKES

Steps:

• Mix Dry in a large bowl and wet in a small bowl (or the other way around if you prefer, I don't really care). Add everything to the bigger bowl and mix till slightly lumpy, most instructions say 50 turns.
• Cook in a pan or on a griddle at medium heat until golden brown.

KIDS NO SYRUP PANCAKES

Steps:

• Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
• Mix all the ingredients in a bowl.
• Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
• Grease hot plate or pan prior to adding mix.
• Use a tablespoon to scoop mixture onto cooking surface.
• Collect pancakes.
• Serve.

COPYCAT IHOP PANCAKES

Steps:

• Mix all in blender. Let sit 1 or 2 minute.
• In a preheated non stick skillet pour 1/3 cup of batter.
• Cook over med. until surface bubbles.
• Flip and cook until underside is golden brown.

PANCAKE AND WAFFLE CEREAL RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth. Transfer half of the batter to a large piping bag. Cut about a ½ inch off the tip of the bag(s).
• Make the pancakes: Heat a medium nonstick skillet over medium heat. Pipe 4-6 small pancakes, each about 1 inch wide, into the pan. Cook for 1-2 minutes on each side, or until golden brown. Use a spatula to carefully remove the pancakes from the skillet and repeat with the remaining batter.
• Make the waffles: Preheat the waffle maker according to the manufacturer's instructions. Grease with nonstick spray. Ladle a heaping ⅔ cup of the remaining batter into the waffle maker. Cook for 5 minutes, or until the waffle is golden brown on both sides. Remove the waffle from the iron and repeat with the remaining batter.
• Using a 1-inch round cutter, cut out as many mini waffles from the larger waffles as possible, discarding the scraps or saving for a snack.
• Divide the pancakes and waffles between 4 serving bowls. Pour the milk over the "cereal" and top with the strawberries, blueberries, and Birch Benders Keto Syrup. Serve immediately.