We try to make pancakes or waffles on the weekends, since everyone is at home and you can linger at the kitchen table. I stumbled upon this syrup recipe when I pinned eggnog pancakes with maple cranberry syrup. YUM! My mouth was watering when I saw the picture so I knew I had to make it.
I placed 2 C frozen cranberries, 1 C pure maple syrup, and 2 T butter in a medium saucepan. I simmered it for about 5-8 minutes, just until the cranberries burst and popped. This process naturally thickened the syrup but still made it perfect for pouring over a stack of pancakes or sweet potato, cinnamon waffles. Hmm, I think I'll have my husband make those this weekend. Enjoy :)
No comments:
Post a Comment