Thursday, October 25, 2012

Cinnamon Syrup for pancakes, ice cream and more!

This syrup is delicious on pancakes, as a dip for apples, over apple pie, spice cake, pound cake, ice cream or just about anything you want a sweet cinnamony taste on. It's especially good on our Fluffy Pumpkin Pancakes which I'll post the recipe tomorrow for! You can also add other spices in with the cinnamon. I sometimes will add some nutmeg or some orange zest for a different flavor. Here's the basis recipe for you to play with. 

Cinnamon Syrup or Lollykadope or,
as my kids call it, Pancake Gravy

Pumpkin Pancakes with Cinnamon Syrup from Butercream Lane BlogClick Here for a Printable version of this recipe
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup corn syrup- deal with it, it's just another sugar, everything in moderation
  • 2 1/2 tsp ground cinnamon
  • 1/2 cup water
  • 3 TBS butter
  • 10 oz of evaporated milk- You can use low fat!
  • 1 tsp vanilla (optional)

  1. in a large non stick pan- Large is a key word here. Unless you LOVE cleaning up boiled sticky sugar from your stove, the pan needs to be a really big sauce pan or better yet a stockpot because it has a tendency to boil over and we all know how much fun that is to clean up. Stir the white and brown sugars together with the cinnamon. 
  2. Add the corn syrup and water and stir to a paste. 
  3.  Turn the heat onto Medium High
  4. Add the butter
  5. Bring to a full boil over medium-high heat.
  6. Boil for 2 to 3 minutes.
  7. Remove from heat and let cool for 5 to 10 minutes. I will sometimes boil the sugars, water and butter the night before, leave it covered on the stove so that in the morning all I have to do is warm it back up until it starts to steam- Don't bring to a boil as you reheat or you'll have to let it cool off again. If it's too warm it will curdle the milk and you'll have lumpy gravy. It still tastes fine it just doesn't look as good. I actually do this on a regular basis because I'm too impatient to wait for it to cool and I'm fine if it's not perfectly smooth!
  8. Once it's cooled off some, add the condensed milk and the vanilla.If the syrup is too thick, add a bit more milk to it if necessary.
  9. Stir until combined and serve warm over pancakes.
This will keep well in the fridge for a couple of weeks so make a double batch and just heat and serve whenever you need it.

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