Back To School Breakfast Recipe: Pancakes & Apple Cider Syrup
Yummy back to school breakfast that’s easy to make and the kids will love it. Every morning I make a hot breakfast for my kids. I do not spend much time; it is always simple but hot! Both recipes are easy and are great make ahead items. Just make several batches and store in plastic bags to have on hand.
To make breakfast fast and easy, double or triple this recipe and store it for up to 3 months. Whipping up some fresh morning pancakes will be a breeze (and cheap!)
Homemade Whole Wheat Cinnamon Pancake Mix and Apple Cider Syrup
Pancake Mix Recipe:
Mix dry ingredients ahead and store up to 3 months
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 1 tsp. baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
When ready to make pancakes add
- 1 egg,
- 3/4 cup milk
- 1 tsp. vanilla extract
In a large bowl, blend all ingredients for your pancakes. Remember to lightly mix batter, leaving lumps! Don’t over mix or they won’t be as fluffy.
Apple Cider Syrup: (store up to 2 months)
- 1/4 cup sugar
- 2 tsp cornstarch
- 2/3 cup apple cider or juice
- 1 cinnamon stick
- A dash of ground nutmeg
In a small saucepan, combine the sugar, cornstarch, and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick; stir nutmeg into syrup. Pour into a bottle with tight-fitting lid and store in the refrigerator for up to 2 months.
How about Mini-Mouse Pancakes! I love this photo from mymomtoldme!
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