Saturday, October 10, 2009

Pancake Syrup


After taking GRE subject tests, a body needs pancakes (this has been experimentally determined.) I just happened to have a quart of buttermilk so I could make buttermilk pancakes, but no maple syrup. Fortunately, I discovered something just as tasty, and cheaper than maple syrup.

Better-Than-Maple Syrup
1 cup brown sugar
1/3 cup water
1-2 tbsp. honey
1 tsp vanilla
orange zest

Mix the sugar and water in a saucepan, and heat on low until the sugar is dissolved. Turn off the heat, and add the honey, vanilla, and zest.

Next batch I might try making some carmel syrup with white sugar, or play other flavors like almond extract.

4 comments:

  1. Hi Kat! I just discovered your blog on Tastespotting and i can´t find maple syrup in Portugal so, i'm very interested on trying your suggestion :) For how long can i keep this syrup if i don't use all on pancakes?
    Thank you!

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  2. Oooo what a cool idea. Now I have a better excuse to eat pancakes: so I can try them with this syrup!

    Justine

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  3. I found that another excellent syrup is frozen berries + a dash of water heated on the stove until mushy + a bit of a good honey. Perfect with some hoppy beer pancakes!

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  4. Just like maple syrup this ought to last about a year in the fridge.

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