Snickerdoodle Pancakes With Warm Vanilla Sauce Recipes

COSMIC SYRUP AND PANCAKES

Steps:

• Mix corn syrup and 1/4 cup of the gelatin in small microwavable bowl. Microwave uncovered on High about 1 minute or until mixture is hot and gelatin is dissolved. Stir; keep warm.
• Heat griddle or skillet; grease if necessary. Stir remaining ingredients and remaining gelatin until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until bubbles break on surface. Turn; cook until golden. Serve syrup over pancakes.

SNICKERDOODLE PANCAKES

Steps:

• Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
• Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
• Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
• Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

SNICKERDOODLE PANCAKES WITH WARM VANILLA SAUCE

Steps:

• In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with oil if necessary.
• In medium bowl, stir Pancake ingredients with spoon until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry; turn and cook until golden. Serve with warm sauce.

SNICKERDOODLE PANCAKES WITH WARM VANILLA SAUCE

Steps:

• In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with oil if necessary.
• In medium bowl, stir Pancake ingredients with spoon until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry; turn and cook until golden. Serve with warm sauce.