Pancake idea
Since I can't really afford to shell out the $9-15 for good maple syrup, what I've been doing lately is adding a cup or so of sugar directly into the batter. Voila! No syrup needed, less messy, and I've got nothing but rave reviews. Oh, and I used bisquick!! I would try it if I were y'all.
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almond tree
Dec 12, 2011 02:08 AM
For naturally sweet (and moist) pancakes, I use apple juice, or apple juice concentrate if I want a really intense experience, in place of the liquid in the recipe. I then add 1 grated apple + 1/2 tsp cinnamon per cup of flour.
Great way to use up fruit that's starting to get soft.
Have to admit, I still like a little good quality maple syrup on top - Grade B, which is cheaper and more deeply flavored than A. -
When I was a kid our family was of modest means. My mother would make what she called German Pancakes for dinner once a week. They were a thin pancake batter, a bit thicker than crepes, that we would spread with butter as soon as the pancake came out of the pan, sprinkle with sugar, and roll it up to eat. Loved these as a kid, but the thought of eating them now as an adult makes me shudder. You might try adding sugar as a topping instead of sweetening the batter. (An entire cup of sugar? Really?)
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ipsedixit
Dec 11, 2011 12:21 PM
Have you tried honey? Or jam?
Maybe you can even score some "free" honey and jam packets that one often finds from Starbucks or Denny's
I've had Bisquick before and it's awfully sweet on its own. I can only imagine how tooth-achingly sweet it can become with additional sugar.
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Isn't that incredibly sweet..? I guess if I wanted to add moisture I would consider a bit of sour cream in the batter. Personally...I think Bisquick pancakes are dry anyhow and prefer homemade any day of the week.
I will say that I had some very tasty zucchini pancakes this morning..very moist and very little syrup needed.
