Cinnamon Cream Syrup (Lydia)

INGREDIENTS:

• 1 cup sugar
• 1/2 light corn syrup
• 1/4 cup water
• 1 can (5 oz) evaporated milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

DIRECTIONS:

Combine sugar, corn syrup and water in a saucepan. Bring mixture to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon..

Not gluten Free- Muffin Tin Pop Up Pancakes

From Lydia Stewart

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electric mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Gluten Free Pop-Up Pancakes

I made these for breakfast twice. The first time they didn't really pop up, but they were so good. This time they were huge! They puffed right out of the pan. This is a fun meal for kids because they can watch them rise through the oven door. I got the recipe right from my sister in-law Chelsea's cooking blog, Increasingly Delicious. It has so many good recipes on it and they are all gluten and dairy free! Thanks Chelsea!

Ingredients:

6 eggs

(3 Tablespoons sugar) optional

1 1/2 cup milk

1 1/2 cup rice flour (brown)

4 Tablespoons Butter (more or less if you want)

Directions:

Preheat oven to 375. Place unwrapped butter in a 9X13 glass dish and put it in the warming oven.Beat eggs. Add sugar (optional). Slowly add Milk. Mix in the rice flour. Pour batter into pan with melted butter. Bake for 20-25 minutes. Notes: Pop-up pancakes, aka German pancakes, were a staple in the Romney kitchen when Benjy was a wee lad. You can use regular flour if you don't have rice flour. Any milk substitute will work fine. Serve with lemon juice or fresh fruit and powdered sugar, or maple syrup, or jam.

Caramel-Coconut Topper

Delicious on Pumpkin Pancakes!

 

Ingredients:

• 1 1/3 Cup-Caramel Topping
• 1 Cup Toasted Shredded Coconut
• 1/2 Cup Chopped Toasted Pecans

 Directions:

In a small sauce pan over low heat stir together:

Heat until Warm. Makes about 2 3/4 Cup.

Pumpkin Pancakes

Ingredients:

• 2 Cups All Purpose Flour
• 3 Tbsp. Packed Brown Sugar
• 1 Tbsp Baking Powder
• 1/2 tsp. Salt
• 1 tsp Pumpkin Pie Spice (optional)
• 1 3/4 Cups Milk
• 3 Eggs, Lightly Beaten
• 3/4 Cup Canned Pumpkin
• 1/4 Cup Veg. Oil

Directions:

1. In a large bowl, combine flour and other dry ingredients. In a second bowl combine eggs, milk and all the other wet ingredients. Stir milk mixture into flour mixture until slightly lumpy. (Remember: don't over stir. Lumpy batter=Fluffy Pancakes).

2. Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 Cup of batter onto the griddle. cook Until golden; turn when the tops are bubbly and the edges are slightly dry.

Serving suggestions:

Serve with Carmel and whipped cream topping. YUMMY!!!

Also try the Caramel-Coconut Topper Syrup