We eat pancakes often enough and we serve them to guests from other nations. Does that count? I didn't think so. Given the fact that we are far, far, far from the nearest IHOP, it will have to do.
Homemade Pancake Syrup
1 c. brown sugar
1 c. sugar
3/4 c. white Karo syrup
3/4 c. water
1/2 t. maple extract (or other flavor)
Mix first four ingredients in a saucepan. Heat until clear and sugar is dissolved. (The longer you boil it, the harder it will be when it cools: Solid mass. Hammer and chisel. Goggles.) Let it cool a bit before adding the extract for better flavor.
Sometimes, we also add fruit to the syrup. Blueberries are good. If you choose to do that, just cook the syrup on low until the berries burst.
Grocery list here.
No comments:
Post a Comment