Pancakes

COURTNEY FJELDSTED

PANCAKES
1 cup white flour
1 cup wheat flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1/3 cup oil


Mix all ingredients together and cook on a heated skillet. Serve with Buttermilk Syrup.

BUTTERMILK SYRUP

1/2 cup butter

1 cup buttermilk

1 cup sugar

1/2 teaspoon baking soda

2 tablespoons light corn syrup

1 teaspoon vanilla

Melt butter in a large saucepan. Add the buttermilk, sugar, baking soda, and corn syrup and stir well. Bring to a boil on medium-high heat. Lower temperature to medium-low and stir constantly for 7 minutes at a rolling boil. (You want a rolling boil not a high boil—a high boil makes thicker syrup.) Timing is important—if you cook too long then it caramelizes. Watch for the syrup to foam up a bit, and reduce itself back down. At that point, when the syrup is still a lighter color, it’s done. Remove from heat and add vanilla. If you prefer a more caramel-like syrup, then cook it a bit longer until it turns a light golden brown and thickens.