April 19, 2010

Pancakes and Syrup

Love this little ditty.
Have ever since I heard it.
However many years ago.
And I've always thought:
I need to make them.

This morning I googled banana pancakes.
One site said to just add mashed banana
to your pancake batter.
Easy enough.
Logical even.

I use the same pancake recipe that my mom does.
Why mess with a good thing?
They are delicious.
Even the next day.
So, I just added one mashed banana.

We like our pancakes little.
And, for all of us but Ryan,
the syrup must be on the side.
No soggy pancakes.Logic would say a pancake recipe is coming.
But if I were logical,
I wouldn't have had to google banana pancakes
in the first place.
So, here's the syrup recipe.

We call it eggnog syrup.
It's given name is nutmeg syrup, though.

Nutmeg Syrup
1 c. sugar
2 T flour
1 tsp cinnamon
1/2 tsp ground nutmeg
2 c. cold water
2 T butter
1 tsp. vanilla extract
1/4 tsp. rum extract, optional

In a large saucepan combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and rum extract.

This stuff keeps in the fridge indefinitely.
And will make nearly any pancake taste good.
You family will think you're a gourmet cook.


Amy said...

You make your own syrup?! Wow. You are a gourmet. I'm impressed.

Amanda said...

LOVE that song - LOVE Jack! He's coming to KC again - 3rd Monday in August - we're not sure if we can pull off a Monday, but we're trying.

My mom made us these kind of pancakes- with mashed banana all the time when we were little. She also just sliced them and stirred them in the batter too - so yummy!

And YES, you are a gourmet if you make your own syrup - impressive!