My OAMC Breakfasts made today

Amish Crunch Pancakes & Homemade Pecan Syrup

Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar

Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.

In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.

For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.

Lightly grease griddle.

Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.

Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yields: 76 pancakes

Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.


Homemade Pecan Syrup

Recipe By :Cherylann
Serving Size : 36
Categories : Syrups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon

Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.

Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.

Stir in maple flavoring; allow to cool to warm.

Combine syrup, pecans, honey and cinnamon.

Pour mixture into an airtight container.

Serve over waffles or pancakes.

Yields: 6 cups
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.