Post by Granny Smith on Feb 20, 2013 17:16:29 GMT -5
Breakfast dumplings that taste like a cross between pancakes and bread pudding.
Pancake Dumplings
Syrup*
3 cups water
1 cup sugar
2 T. maple flavoring (or other flavoring, if you prefer)
In dutch oven (or equivalent), mix all ingredients and bring to a boil.
Meanwhile, make the dumpling batter.
Dumpling batter
1 cup self-rising flour
2 eggs
2 T. melted butter (can use oil, but butter is better)
milk
Mix self-rising flour, eggs, and butter (or oil). Stir in enough milk to make a thick batter.
Drop by rounded teaspoons into boiling syrup. Cook 10 minutes uncovered, cover, and cook 10 minutes more.
Serve hot.
Serves about 4.
If you have leftovers, store them in remaining syrup and reheat in that syrup.
*Instead of using this syrup, if you have syrup already made, you can use 1 1/2 cups of that along with 1 1/2 cups of water.
Note: If you want to double this recipe, you will need to double the syrup, too. The dumplings absorb most of it.
Pancake Dumplings
Syrup*
3 cups water
1 cup sugar
2 T. maple flavoring (or other flavoring, if you prefer)
In dutch oven (or equivalent), mix all ingredients and bring to a boil.
Meanwhile, make the dumpling batter.
Dumpling batter
1 cup self-rising flour
2 eggs
2 T. melted butter (can use oil, but butter is better)
milk
Mix self-rising flour, eggs, and butter (or oil). Stir in enough milk to make a thick batter.
Drop by rounded teaspoons into boiling syrup. Cook 10 minutes uncovered, cover, and cook 10 minutes more.
Serve hot.
Serves about 4.
If you have leftovers, store them in remaining syrup and reheat in that syrup.
*Instead of using this syrup, if you have syrup already made, you can use 1 1/2 cups of that along with 1 1/2 cups of water.
Note: If you want to double this recipe, you will need to double the syrup, too. The dumplings absorb most of it.