Village Inn Pancake

Village Inn Pancake

Brian CampbellCamfam Cookery
Village inn pancake recipe is one of the best pancake recipes to the pancake lovers. The soft and most texture of this quick pancake can satisfy your cravings anytime.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories

Ingredients
  

  • 2 cup white whole wheat flour
  • 1 cup quick oats
  • ½ tsp kosher salt
  • 2 large eggs lightly beaten
  • cup milk
  • 2 tsp vanilla extract
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • homemade maple syrup or honey
  • Jam optional
  • Greek yogurt optional, but very nice
  • Toasted pecans ditto

Homemade "Maple" syrup recipe:

  • 1 ½ cup water
  • 3 cup dark brown sugar
  • ½ tsp maple extract
  • ½ tsp vanilla extract
  • ½ tbsp butter flavoring
  • 3 tbsp honey or molasses

Instructions
 

  • Take out a large bowl, and mix together 2 cups of white whole wheat flour, 1 cup of oats, ½ tsp of kosher salt, 4 tsp of baking powder, and 2 tsp of cinnamon.
  • In another bowl, pour 2 ½ cups of whole milk, 2 tsp of vanilla extract, and lightly beaten eggs. With a fork or whisk mix them properly.
  • Make a well into the dry ingredients, and pour the wet ingredients mixture. Stir the batter until completely mixed and there are no dry ingredients left.
  • Melt the butter in a frying pan over medium heat. With a round deep bottomed spoon, place the village inn gluten free pancake to the skillet. Each won’t take more than 5 minutes; flip in halfway.
  • Transfer to a serving plate and serve with Greek yogurt, maple syrup and toasted pecans or walnuts.

Methods of Preparing Homemade Maple Syrup:

  • In a saucepan, add 1 ½ cup of water, 3 cups of dark brown sugar, 3 tbsp of honey, ½ tsp of maple extract, ½ tsp of vanilla extract, and ½ tsp of butter flavoring.
  • Over medium-low heat, make the maple syrup, stirring occasionally.
  • When the mixture has brought to boil, reduce the heat to a simmer and let cook for another 3 minutes.
  • When done, remove from heat and let cool. You can store this in a glass jar and store in the refrigerator up to 2 months.
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