Thursday, June 10, 2010

Maple Pancake Syrup

We eat a lot of breakfast foods at our house (like things of the waffle and pancake variety) and I'm always looking for ways to change it up. When I found this recipe, I thought it would be fun to try since I usually just make plain ol' buttermilk syrup. This was sooooo good, and is another winning recipe from an old ward cookbook. I particularly like this recipe because you can use regular milk or buttermilk depending on what you have on hand. And if you happen to have leftovers, they store well in the fridge. Just reheat and serve! And I didn't take a picture of this one, but I think everyone knows what pancake syrup looks like. Try it and you'll be in heaven!

Maple Pancake Syrup

1 cube (1/2 cup) butter or margarine (I used butter)
1/4 tsp baking soda
1 cup sugar
1/2 cup milk (I haven't tried it yet, but I think buttermilk would be fine, too)
1 tsp vanilla
1 tsp maple flavoring (I bought a 2 oz bottle for $3- which will last a while)

Bring to a boil in a medium sized saucepan, then remove from heat and serve warm.

When I "boiled" mine, it didn't actually boil like water does. Instead, it got really frothy and started expanding, at which point I stirred it and cooked it for a couple of minutes just to be safe. (So make sure you use a saucepan that is bigger than what you think need or you might have to clean up a sticky stove top.)

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