APRICOT SYRUP
Combining fresh apricots with a little sugar and a bit of spice makes a delicious syrup that is perfect for waffles, pancakes, crepes, and ice cream!
Provided by Keri Hix
Categories Breakfast
Time 25m
Number Of Ingredients 6
Steps:
- Split the apricots and remove the stone.
- Make 1 1/2 cups to 2 cups of apricot puree.
Nutrition Facts : Carbohydrate 28 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 25 g, Calories 112 kcal, ServingSize 1 serving
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
ABSOLUTE BEST PANCAKE SYRUP
So good, you'll be licking the pan!
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g
APRICOT PANCAKES WITH HONEY BUTTER
Perfect pancakes for a leisurely brunch and healthier than most bought versions
Provided by Good Food team
Categories Brunch, Dessert, Side dish, Treat
Time 20m
Yield 12-16
Number Of Ingredients 9
Steps:
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium
APRICOT SYRUP
Make and share this Apricot Syrup recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 50m
Yield 6 half pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- Puree about 1/2 apricots and 1/2 water in blender.
- Turn into large saucepan.
- Repeat with second half of apricots and water.
- Add sugar, lemon juice and corn syrup. Stir over medium high heat until sugar dissolves and it comes to a boil.
- Boil and stir for 5 minutes.
- Skim.
- Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 600.1, Fat 0.6, Sodium 6.4, Carbohydrate 153.3, Fiber 3, Sugar 148.2, Protein 2.1
APRICOT PANCAKES
Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you'll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.
Provided by 3KillerBs
Categories Breakfast
Time 30m
Yield 30-36 pancakes
Number Of Ingredients 15
Steps:
- Mix dry ingredients together thoroughly.
- Add lemon juice to cream and let sit for 2 minutes.
- While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
- Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
- Preheat lightly-greased griddle medium to medium-high.
- Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
- Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
- Cook until done in the middle - adjusting heat if necessary to avoid burning.
- Continue, greasing griddle as necessary, until all pancakes are cooked.
- Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
- Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
- Leftovers can be eaten cold for breakfast or snacks.
- Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
Nutrition Facts : Calories 97.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 29.4, Sodium 167.1, Carbohydrate 14.4, Fiber 0.8, Sugar 4, Protein 2.9
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