Mom’s Buttermilk Pancakes

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 1 1/8 cups buttermilk
• 2 tablespoons butter, melted

Directions

1. Preheat and lightly grease a large skillet or electric griddle.
2. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
3. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Recipe retrieved from http://allrecipes.com/recipe/moms-buttermilk-pancakes/detail.aspx.

Homemade Pancake Syrup

Serves 12

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 1/2 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract

Directions

1. In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Recipe retrieved from http://allrecipes.com/recipe/homemade-pancake-syrup/detail.aspx.

Reflection:

Making the pancakes was alright. I enjoyed preparing the pancake mix and I liked stirring it. It was much harder than I had expected. Mixing the ingredients was a piece of cake but putting the mix on the griddle and flipping it was another story. I didn’t wait long enough to flip the pancakes to the other said, and when I did; I found out that the one side was not done, at all. Because it was still soggy, the pancake broke into pieces. So that’s why it looked very unattractive. The making of the syrup was terrible. First time we made the syrup, it turned out white. It didn’t look quite right so we looked at everybody else’s syrup and they were all brown. So we knew something was wrong. It turned out that we used the wrong recipe. So we had to restart. But in the end, the pancake and the syrup was still edible. So it was all good. Maybe next time, I will not be in charge of flipping the pancakes because it looked horrible.

 

 

Ingredients

 

 

 

1. Place puffed wheat in a large bowl, and set aside. Grease one 9×9 inch pan.
2. Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
3. Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

Recipe retrieved from: http://allrecipes.com/recipe/chocolate-puffed-wheat-squares/detail.aspx

Reflection:

Making the puffed wheat cakes were fun! I did not think that I would be able to make any sort of foods, but I did it! Usually the stuff I make end up gross or being burnt, but I got to say, the puffed wheat cakes tasted pretty amazing. I liked how our group was so cooperative and everyone worked very well as a team. Everyone had a job to do, and no one was left out of anything. I think what we could’ve done differently was be a bit more organized with our utensils. We should have pressed the wheat cake down while it was cooling off because my cake was falling apart when I was eating it. I learnt that making wheat cakes was not that hard. All you need are some proper instructions and the right tools to help you make them. I also learnt that you had to use bleach to wash dishes. Who knew that washing dishes had so many procedures? Overall, this session went pretty well! Hopefully the next time will be as fun!