Shake up your pancakes!

We like to eat dessert for breakfast. Lemon meringue pie, s'mores, and upside-down pineapple cake...pancakes. So far, everything has worked out to taste pretty yummy.

Here is the basic pancake recipe that I use.

Ingredients:
· 2 cups all-purpose flour
· 2 1/2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 egg, slightly beaten
· 1 1/2 cups milk
· 2 tablespoons vegetable oil
· Flax seed (optional)
Preparation:
Mix together flour, baking powder, and salt. (This is where I like to add the flax seed bran. It adds Omega 3’s without the fishy taste.) In a separate bowl (who uses a separate bowl? More dishes to wash, yuck!), combine egg, milk and oil; add to flour mixture, stirring only until smooth. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Recipe for pancakes serves 4.

Lemon Syrup
For “Lemon Meringue Pie” pancakes, garnish pancakes with whipped cream in a can.

2/3 cup water
¼ cup lemon juice
1 ½ cup sugar

Boil for 5 minutes.


Brown sugar syrup
For “Pineapple Upside-down” Pancakes, garnish pancakes with pineapples and maraschino cherries.

½ cup water
1 cup brown sugar

Boil for 5 minutes.

****For thicker syrup, whisk in 1 tablespoon corn starch when the syrup starts boiling.****

S'more Pancakes: Chocolate chips and marshmallows. When putting the marshmallows in the pancakes, they melted, leaving fun little holes to pour the syrup into. And, of course, top it off with graham cracker crumbs and spray whipped cream.