Friday Flapjacks with Cinnamon Maple Cream Syrup

The kids in our little corner of the prairie don’t have school on Fridays.  Yes, we are crazy enough to have a four day school week, and we LOVE it!  Since Saturdays are usually filled with projects, appointments and people, our Fridays are lazy days.  

We sleep in, watch cartoons, and make a hot breakfast from scratch.  Sometimes it’s Fluffy Buttermilk Waffles, sometimes breakfast burritos with homemade green chili, sometimes scrambled eggs with farm bacon, fresh from our summer hog. 

This Friday, it was buttermilk Friday Flapjacks–


I would love to say that we use that name regularly, but the truth is, I just made it up….. I do think we will call them that from now on… has a nice little ring to it- don’t know how it will work if we have them on Sundays though… may have to ponder that one–

The Cast of Characters

  Look at these simple befood-pics-053autiful ingredients– yes, you too can have homemade pancakes on Friday morning, or Saturday, or whenever floats your boat– so easy, my 7 yr old can do it!

Did I mention that these are low in fat?  Yes, they are!!  We will get into that in the recipe- just hang on–

Course, once you drown them in butter and homemade Cinnamon Maple cream syrup (recipe to follow), they won’t be quite so good for you anymore, but its the thought that counts, right? 

Tell that to my hips……

But I digress……

                                                                             Begin by sifting food-pics-0552.5 cups of flour, 4 tsp baking powder, 1 tsp baking soda, 2 Tblsp sugar, and 1/2 tsp salt into a large mixing bowl-

I love sifters- they take me right back to my childhood- make sure you get one just like mine- with a little bit of rust around the rim- adds that extra iron so many are missing in their diets these days–

Plus, there is something about sifters that seems so, so, pioneerish— pretty sure that’s not a word but, ya know, you go with what fits……

Moving on— sifting helps to thoroughly mix all the dry ingredients and avoid those dreaded baking powder lumps that tend to jump out and bite ya right in the middle of a yummy bite of pancake.  

If you don’t have a sifter, that’s no problem-just make sure to mix the dry ingredients really well, using a fork to break up any lumps.

food-pics-011In a seperate bowl, mix two eggs,

(We use fresh eggs from our chickens but we realize that this may not be possible for most folks, so if you must, use the ones from the store– but there is just something about cleaning chicken poop off your eggs before using them— it takes a unique individual to appreciate this!)

2 cups lowfat buttermilk, and 4 Tbls plain or vanilla yoghurt.  This is where the lowfat comes in– the yoghurt is in place of salad oil–

— trust me, you won’t know the difference and your hips will thank you–

Mix well and add to dry ifood-pics-015ngredients, stirring just till moistened—


Such humble batter- doesn’t look like much now, but just you wait!!




I love my griddle– almost as much as my cast iron skillet– but not quite…. 

If you have a griddle, make sure that it is nice and hot– I usually plug mine in before I start mixifood-pics-019ng ingredients so that when my batter is ready, my griddle is too-


Again, please ignore the out of focus shots with bad lighting– somebody please buy me a new camera, please?  Pretty please?  I’ll make you breakfast!?  

Remember,  a Nikon D-90oh, yeah, if you could throw in a zoom lens, I would make you lunch too…..

Back to the flapjacks— using a 1/4 or 1/3 mixing cup as a scoop, place batter on hot griddle- when the edges look slightly dry and the center has small bubbles, flip pancakes– allow to cook until golden brown and remove to platter— try not to steal some before they make it to the table– it will be hard, I promise!

This recipe makes enough for my family of five, but if you have more than that for breakfast, you may want to double this–

You can place pancakes in a baking pan and keep them in the oven (at 250 degrees) to keep warm until all the batter is cooked.  Cover them with aluminum foil to keep them from drying out. 

Friday Flapjack Ingredients:

2.5 cups sifted all purpose flour

4 tsp baking powder

1 tsp baking soda

2 Tblsp sugar

1/2 tsp salt

2 beaten eggs

2 cups lowfat buttermilk

4 Tblsp plain or vanilla yoghurt


Then for the coup de graceI always wanted to speak French– alas, I was an unmotivated student- one of those who “does not live up to her potential” —

I think I may need therapy for that brilliant piece of feedback from all my high school teachers–

Back to the Cinnamon Maple Cream Syrup

Ever since I found this recipe, my kids beg for it and go through cravings if they don’t get it– you would think they were on crack—

But no, just a simple, humble, golden colored ambrosia is what they are hooked on-


1 Cup sugar

1/2 cup light corn syrup

1/4 cup water

1 can (5 oz) evaporated milk (have never seen a 5 oz can-we usually double the recipe anyway and so we end up using the entire 12 oz can- if you do that, reduce the amount of water)

1 tsp vanilla extract

              food-pics-020                                                               1 tsp mapleine or maple extract

 1/2 tsp cinnamon (I use Saigon cinnamon– you can find it at Sam’s Club)


Combine sugar, corn syrup, and water in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened.


 Remove from heat.  In a small bowl, mix evaporated milk, vanilla, mapleine, and cinnamon.  Add to syrup mixture, stirring well.

Serve with warm buttermilk pancakes!


Published on November 7, 2008 at 5:38 pm  Comments (1)  

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