Making Life Simpler & Cheaper:  Homemade Pancakes/Waffles

OK, when's the last time you got out of Walmart with less than $100 in your buggy (yes, I still say 'buggy'- after all I was raised here ;o) ?  The cost of everything, just about EVERYTHING, is continuing to climb.  A few years ago, I read a book which said the provider of the family is responsible for the money coming in the 'front door,' and the family manager is responsible for keeping it from sneaking out the 'back door.'  I'm continually trying to improve how I do things to make life better for us w/o increasing the cost.  And this year, I'm specifically trying to eliminate unnecessary waste- those back door leaks.  I know you've got some tips you've learned to help you along the way, as I have I.  Hence the upcoming micro-posts.  These will be miscellaneous ways I save money/time.  I'm also interested in healthy living (which you will NOT be able to tell from THIS post- haha!), so there will be some of the those things, too.  Please, please share your money saving /time saving ideas with me, too!!  These recipes are from my frugal Momma- they must be cheap, b/c we ate a lot of them growing up ;o)

Micro-Post #1
Make it Homemade:  Pancakes and Syrup

Pancakes
1 1/4 - 1 1/2 c. self-rising flour
1 c. milk (skim does fine)
1 egg
4 Tbsp. canola oil
(Use the smaller amount of flour for a fantastic Belgian waffle, a little more for a pancake that won't run too thin).
Mix with a fork. Cook into yummy pancakes in some melted butter/margarine.   For those who may not know, a pancake is ready to flip when it bubbles across the top.  And tub margarine doesn't work for frying pancakes in.
 ******White Lily- this is something I do NOT go generic on- on sale, they occasionally fall to $1.98 a bag, and I stock up- it's the southern cook's standby!  "Any Southerner worth his pie crust knows that White Lily is the only flour worth stocking in the larder." -Richard D. Story, New York magazine- thanks to Jan Karon for that affirming re-quote!*****

Homemade syrup (I've even converted a few Aunt Jemima users with this recipe ;o)
1 c. light brown sugar
1 c. granulated sugar
1 c. water
1 tsp. maple flavoring

Mix and heat on low on the eye (that's pronounced aye- as in aye, matey and means "burner").  This is a word that Nathan can't believe I still use ;o)  Do NOT let this boil over, as high-sugar content mixture will ruin a flat-top stove's finish.  And if you don't have a flat-top, it'll still be a huge mess!  This can be saved in the fridge and reheated repeatedly without problems. This syrup's texture is not thick and gooey (although I suppose you could cook it down to that).  We like it hot and runny!