Recipe courtesy of Chez Ray
Apple Cider Syrup
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: Yield: 1 1/2 cups syrup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 0 g
- Sugar
- 54 g
- Protein
- 0 g
- Cholesterol
- 13 mg
- Sodium
- 71 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: Yield: 1 1/2 cups syrup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 0 g
- Sugar
- 54 g
- Protein
- 0 g
- Cholesterol
- 13 mg
- Sodium
- 71 mg
Ingredients
Directions
- In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
- Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.
