B is for Buttermilk Syrup

Delicious Buttermilk Syrup is great on any pancakes.  But, my favorite is on pumpkin pancakes topped with roasted pecans in the fall, and on whole wheat pancakes topped with fresh berries on the 4th of July!

Here's the how-to ~

Buttermilk Syrup

1 cup sugar

1/2 cup buttermilk

1 Tbls. Karo Syrup

1/2 cup butter

boil together (use a large pot, it will grow)  for 1 minute and then add:

1 teaspoon vanilla &

1/2 teaspoons baking powder

Use immediately or store in fridge for up to 2 weeks

P is for Pancakes ~

Nothing is better on a crisp, fall, Saturday morning than yummy {and healthy} whole wheat pancakes!

from this ~

to this ~

to yum!

Here's the how-to !

dry::

1 cup freshly ground whole wheat flour

1/3 cup Herbalife Personalized Protein Powder

2 tablespoons Splenda (or sugar)

1 teaspoon baking powder

1/2 teaspoon salt

wet::

1 cup buttermilk

1/2 cup skim milk

1 egg (beaten slightly)

1 tablespoon melted butter; cooled (optional)

1 teaspoon vanilla

more milk for thinning if desired

Whisk together all dry ingredients.  Add wet ingredients in order given (start with just 1/2 cup milk and if batter is too thick, add more milk until desired consistency is reached.

{for even more fall yumminess (is that a word?) add 1 cup pumpkin and 2 teaspoons pumpkin pie spice.}  Serve with your favorite maple syrup, top with toasted pecans, or yummy buttermilk syrup.