They are light and fluffy - way better than that boxed mix. Now on to the stars of the page; my flavored syrups.
Craving homemade strawberry syrup? This can be made in a few minutes.
RECIPE FOR STRAWBERRY SYRUP
1/2 cup sugar
1 cup water
1-1/2 cups fresh strawberries, sliced
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Blackberry syrup makes good pancakes; superb. But that's not all. Splash some in your iced tea or lemonade, or mix with sparkling water, vodka (or gin) (and seltzer) for a grown-up soda pop. Use this method to make raspberry, cherry, or any other berry syrup.
1-1/2 cups white sugar
1 cups water
2 cups fresh (or frozen) blackberries
Mix the ingredients in a small saucepan and bring to a full boil; stirring constantly. When it boils, reduce heat to low and simmer for 5 minutes until sugar is completely dissolved. Remove from heat and let sit for 15 minutes for flavor to meld. Strain through a fine mesh sieve into a clean container. Refrigerate for up to 7 days (but it won't last that long).
This recipe produces a creamy syrup that is scrumptious on waffles, oatmeal and griddle cakes. Have the kids dip apples in it.
1 cup white sugar
1/2 cup corn syrup
1/4 cup water
3/4 tsp cinnamon
1/8 tsp nutmeg
5 ounces evaporated milk
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.
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