Sunday, December 30, 2012

Indian Pancake Syrup

Indian Pancake SyrupSooo, now that you have two pancake mixed to choose from in your (or my) arsenal, we're missing a topper to make your New Year's pancakes shine. I mean, sure, you could pick from any one of my Toast Toppers, maybe even that other syrup... but sometimes you need a good table syrup. Well, when I found this baby in one of my Indian recipe bookmarks (can't remember where, sorry!) I had to make it - it's refined-sugar free, using rich, amber honey (I used some local goodies) and a pinch of stevia. But what's the flavour? That thing that makes this - and almost all the other "mock maple" syrups you see out there - taste the way it does? Well, it's a single spice that, if you're a fan of home masala-making, you'll know well.


Not sure what its like on it's own? Take a package of the seeds, open it up and inhale. That bittersweet, caramelly-maple aroma is essentially the flavour it brings to the liquid it's cooked in. Add in the honey, boil it down a bit and *poof* - get those pancakes or waffles on the go, because your breakfast is almost ready!

Of course, this syrup isn't just for breakfast... oh no. I can't be alone in pouring maple syrup over ice cream, cornbread, yogurt... yup, the possibilities are endless!

Sent to Gluten Free Fridays

Indian Pancake Syrup
Makes 12 (1/4 cup) servings, about 3 cups total
3 cups filtered water
3/4 cup fenugreek seeds (AKA Methi)
3/4 cup amber honey
1/8 tsp (2 tiny scoops) pure stevia extract (I like the Now Foods Organic "Better Stevia" Extract Powder)
  1. Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
  2. Bring pot of water and seeds to a boil and cook for 30 minutes, until seeds are soft.
  3. Strain into a bowl and stir in honey and stevia.
  4. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.
Amount Per Serving
Calories: 64.4
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 0.0 g
Protein: 0.1 g

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