The Best Pancakes EVER. And I mean EVER! And Syrup.

I grew up in a house where cold cereal was a staple for breakfast during the week. Pancakes, waffles and french toast were made only on the weekends. In Gourmet Man's world cold cereal is NOT a staple and is used to make Rice Krispy Treats! GM needs a hot breakfast every morning. EVERY MORNING. Oatmeal and other hot cereals are allowed, but pancakes, waffles and french toast are a must. I have mastered the art of pancakes lately (I could always make them, but they are heavenly now) and this recipe is all from my sweet little head:)

1c. All purpose Flour
1c. Whole Wheat Flour (I have make them somewhat healthy! If you want to omit any health from the recipe make it all white four)
1c. Potato Flakes (not the flavored kind, plain dehydrated potato flakes)
1 T. plus 1 tsp Baking Powder
1 tsp Sea Salt
1/4 cup Brown Sugar (you can use white, but why?)
1 tsp Real Vanilla Extract
3 eggs
3 cups Milk
Oil for frying

This is what I call a dump and mix recipe. One bowl and so easy!

I use a cast iron skillet for this, the non-stick kind just don't cut it for me. Preheat the cast iron to be a medium heat.

1. Mix flours, potato flakes, baking powder, salt and sugar together.
2. Add the eggs milk, and vanilla.
3. Mix until combined, but do not over mix! Lumpy is fine (I use a wire whisk to mix so there are no lumps)
4. Pour about 1/4 cup of oil into the cast iron pan. Let it heat up.
5. Pour batter on to pan about 1/4 cup for each pancake. Make sure the oil is sizzling around the edges.
6. Flip the pancakes once bubbles start to form in the center of the pancake.
7. Cook until brown on the bottom (1minute or so).
8. Repeat until batter is gone always making sure there is enough oil to fry those bad boys!

Note- this batter can be stored covered in the fridge for a few days (no more than 3). Just stir it up before cooking.

Double Note- b/c my sweet GM has never been overweight a minute of his life and has not gained an ounce since the day I married him, he can eat these on a regular basis. I on the other hand who have always struggled with my weight and if I look at food wrong gain weight can not eat fried pancakes on a regular basis!!!

Homemade Pancake Syrup

Of course no pancake is complete without syrup. Maple syrup is ideal, but in todays economy who can afford the liquid amber gold? Not us! I've made a recipe that is so yummy, easy and cheaper than even the Aunt Jamima kind! This one is also from my head.

2 c. Brown Sugar
1 c. White Sugar
1 c. Honey (or corn syrup if you do not care for honey)
2 c. Water
1/4 c. Canola Oil
1 T. Vanilla
1 T. Maple Flavoring

1. Mix everything together, but the vanilla and maple flavoring in a 4 quart pan.
2. Bring to a boil and boil over medium heat for 3 minutes.
3. Remove from heat and add vanilla and maple flavoring. Let cool.
4. Store in air tight jar at room temp.
5. If it is too thick for your liking add some more water once the syrup has cooled completely.

Chocolate Pecan Bars

Nothing beats a super easy recipe that is a real Do Again! Gourmet Man loves pecan pie and chocolate, so how could this fail?

2 c. All purpose Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
2/3 c. Butter, melted
2 c. Dark Brown Sugar (not the light kind, only dark!)
2 eggs
1 T. Real Vanilla Extract
1 cup Chocolate Chips
1 cup Pecan pieces

1. Preheat oven at 350 degrees.
2. In a bowl combine the flour, baking powder, soda and salt.
3. In a separate bowl combine sugar and melted butter.
4. Add the eggs and vanilla to the sugar butter mixture.
5. Mix in the flour mixture to the wet ingredients until combined, but do not over mix!
6. Fold in chocolate chips and pecans.
7. Spread batter in a greased 9x13 inch pan.
8. Bake for 25-27 minutes until the top is lightly brown. DO NOT DO A TOOTHPICK TEST! It will be gooey. It is supposed to be! The outside is crisp and the inside is just like a pecan pie.

Let cool completely before cutting into squares. Enjoy:)