1

Put all ingredients into blender. Cover and blend at high speed for 1 minute, stopping to stir down once. Bake on greased griddle, using 1/4 C batter for each pancake. Makes 20 x 4" pancakes. Also excellent for waffles. Extra can be made and frozen.

2

SYRUP: In a saucepan, combine the first 5 syrup ingredients. Bring to a boil. Boil for 7 minutes in a 3 or 4 quart saucepan (as it will rise high during the cooking process). Remove from the heat. Stir in vanilla. Serve immediately with the syrup. Any remaining syrup can be stored in refrigerator and reheated as needed for pancakes or waffles.