Syrup Asst
Source of Recipe
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List of Ingredients
PANCAKE SYRUP
1 c. brown sugar, packed firmly
1/4 tsp. maple syrup
3/4 c. water
Combine all ingredients; bring to a boil. Reduce heat,
simmer 7-10 minutes. Serve hot.
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SHERRIED PANCAKE OR WAFFLE SYRUP
1 c. maple blended syrup
1/4 c. butter or margarine
1/4 c. med. Sherry
In a small saucepan combine syrup, butter or margarine and
Sherry. Heat slowly until butter melts, stirring
occasionally. Serve hot with pancakes or waffles. Makes 1
1/2 cups syrup.
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EASY PANCAKE AND WAFFLE SYRUP
1 c. sugar
1 c. brown sugar
1 c. cold water
2 tbsp. butter
1/2 tsp. maple flavoring
Combine first 4 ingredients in a 2 quart saucepan. Bring
to boil and boil for 5 minutes. Take off burner to add the
maple flavoring. Makes about 1 1/2 cups.
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BLUEBERRY PANCAKE SYRUP
1 c. blueberries
1/4 c. sugar
1/4 c. water
Combine ingredients in small saucepan. Bring to a boil.
Crush berries with back of spoon. Simmer 2 to 3 minutes.
Serve hot.
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PANCAKE SYRUP
1 c. brown sugar
1 c. light corn syrup, Karo
1 c. granulated sugar
1 c. water
Combine all ingredients in a medium saucepan and bring to a
boil over medium heat for 5 minutes. Store in tightly
capped jar. Yield: 1 1/2 pints. When reheating syrup, add
a small amount of water.
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PANCAKE or fruit SYRUP..3
2 c. sugar
1 c. boiling hot water
1/4 tsp. cream of tartar
1 tsp. maple flavoring
Combine sugar, hot water, cream of tartar and maple
flavoring in saucepan. Heat, but do not boil, stirring
until sugar dissolves. If a thicker syrup is desired, add
more sugar. (Cream of tartar will prevent sugar from
crystalizing.) Makes about 1 pint. FRUIT SYRUP:
Substitute fruit juice for water in the recipe.
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PANCAKE SYRUP
1 1/4 c. brown sugar
3/4 c. white sugar
1/3 c. molasses or corn syrup
1 c. water
1 tsp. vanilla
Maple flavoring (opt.)
Bring sugars, molasses and water to a boil, stirring
constantly. Simmer on low heat for 5 minutes. Remove from
heat and add vanilla and maple flavoring.
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CINNAMON PECAN HONEY PANCAKE SYRUP
2 c. maple syrup
1/2 c. mild flavored honey
1/2 tsp. ground cinnamon
1/2 c. finely chopped pecans
Combine all ingredients, stir well. Pour mixture into
airtight container. Store at room temperature. Serve over
waffles, pancakes or ice cream.
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JELLO PANCAKE SYRUP
1 (3 oz.) pkg. any flavor jello
1/3 c. sugar
2 tbsp. cornstarch
Mix together and add 1 cup water. Boil until slightly
thick. Store in refrigerator. After setting in
refrigerator, it needs to be microwaved to liquify again. I
add approximately 1/3 cup of this flavored syrup to 2/3 cup
regular pancake syrup.
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HONEY PANCAKE SYRUP
Honey can be served straight from the jar on pancakes - but
this syrup pours nicely and dilutes the overwhelming
sweetness of honey. 1 c. honey 1 tsp. vanilla In a
saucepan over medium heat, heat water. Just before boiling,
add honey. Stir well until combined, do not boil. Remove
from heat, stir in vanilla. That's it! Store in covered jar
or syrup dispenser in the refrigerator. Serve over pancakes
and waffles
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KOOL-AID PANCAKE SYRUP
1 pkg. Kool Aid
1 1/3 c. sugar
2 tbsp. cornstarch
1 1/3 c. water
Mix Kool Aid (any flavor), sugar, and cornstarch in
saucepan. Add water and simmer until thickened.
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COCONUT FLAVORED PANCAKE SYRUP
1 c. sugar
1 c. light Karo
Boil sugar and Karo together until sugar is dissolved.
Take off heat and add 1 cup cream and 1 teaspoon coconut
flavoring. Keep in refrigerator.
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PANCAKE CINNAMON SYRUP
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 c. water
Combine above ingredients and boil 3 minutes and add 3
tablespoons butter. Serve warm on pancakes or waffles.
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LOWER CALORIE PANCAKE SYRUP
2/3 c. brown sugar
1/3 c. molasses
2 tbsp. cornstarch
3 c. water
Mix cornstarch with sugar and molasses; add water. Boil,
uncovered, 4 to 5 minutes, stirring as needed. It thickens
slightly as it cools. Must be kept in refrigerator for
future use.
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SPICY APPLE SYRUP
1 1/2 c. apple juice
1 tbsp. cornstarch
2 tbsp. lemon juice
1/8 tsp. cardamom
Bring to boil, stirring constantly. Serve on waffles or
pancakes.
Recipe
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