This is the recipe for the syrup to go with the Cinnamon Oat Pancakes.
Cinnamon Cream Syrup
5 T butter
1 C heavy cream
3 T brown sugar
1 t cinnamon
½ t maple extract
Melt the butter in a small saucepan over medium heat. Stir in remaining ingredients. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly (3 to 4 minutes). Serve warm. Store in refrigerator. Reheat to serve with pancakes. Yield: 1 Cup.
No comments:
Post a Comment