My Top 5 Pancake Recipes

Are you looking for something to make for breakfast? Something that is versatile, quick, and simple to make? A recipe that you can mass produce and then pop into the freezer for consumption later? If you answered, "Yes," to any or all of those questions then this might be the post for you, and pancakes might just be the answer.
Our family LOVES pancakes. We'll eat them for breakfast, lunch, snack time, supper, or even dessert. Because of our great love of pancakes, I've come up with several recipes. With that in mind, I decided to put links to them all in one spot. Enjoy!

Mom's Potato Salad

I had never made potato salad before I met Jared and the one batch that I made after we were engaged didn't turn out very well. Now Jared LOVES potato salad, but especially his mom's recipe and my attempt tasted nothing like his mom's. We got married 13 days before his birthday so I decided that I wanted to attempt potato salad again as a special birthday gift to him. I asked his mom for her recipe but she had always just made it "to taste" without a recipe. I knew how badly I'd messed up the first time and that I would need to have a recipe if I was going to be able to keep making potato salad like his mom. Then I had the perfect idea, I would have his mom come over and teach me how to make her recipe, writing down ingredients and measurements as she went, which is how this recipe came to be. I love how creamy and flavorful this recipe is so I hope you enjoy! It does make about an ice cream pail's worth so I have also included a half batch recipe below.

Salted Caramel Sauce

It all started out because of Starbucks' Salted Caramel Latte. Everything went downhill from there. I love caramel, BUT adding salt to it really takes caramel to a whole new level. I'd made homemade caramel before so I figured I could learn how to make salted caramel. I decided to play around with this recipe from Cooking Channel and it came out absolutely delectable!

Jalapeno Hot Sauce

A couple of years ago I had an AMAZING pepper crop. I harvested over 150 jalapenos (off 4 plants) and around 75 cayenne peppers (off 2 plants). The only problem was that we couldn't use them up or give them away fast enough so I knew I needed to do some research on what to do with large crops of hot peppers. That is when I stumbled on this recipe for jalapeno hot sauce. My hubby LOVES him some hot sauce and  uses it all the time so I decided that this was the recipe for me! I have made a couple of minor changes (increased the garlic and salt, added cayenne peppers, and added black pepper).

• 1 teaspoons vegetable oil
• 22 fresh jalapeno peppers, sliced
• 3 fresh cayenne peppers, sliced (I added these for a little extra kick so if you'd rather just use only jalapeno you can sub extra jalapenos for the cayenne)
• 5 cloves garlic, minced
• 1/2 cup minced onion
• 1 teaspoons salt
• fresh ground black pepper
• 2 cups water
• 1 cups distilled white vinegar

Directions

1. In a medium sauce pan over high heat, combine oil, peppers, garlic, onion, black pepper and salt; saute for 4 minutes. Add the water and cook for 20 minutes (still on high heat), stirring often. Remove from heat and allow it to cool to room temperature.
2. Transfer the mixture to a food processor or blender, and puree until smooth. With the processor/blender running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. 

I bought a dozen 10oz hot sauce jars and filled them all with only 2 batches, so 1 batch would give you around 7 cups. I gave about half away as gifts, you just have to be sure you tell people to put them in the fridge.