It’s the weekend, so I got up early, walked the dog and started thinking about what to make my kid for breakfast.
I spent way too long looking at a four hour recipe (why not, dinner is a smoked pork shoulder that I really need to get started asap) before giving it up
Started off normally: eggs over easy and sausage links. Let’s make the pancakes a little different with bananas and walnut, and top with fruit and nuts ….
Critical question: why do we buy a specific syrup for pancakes? It’s just sugar (or corn syrup). So I used the syrup from canned mangoes!!! Tastes great but a bit thin and I didn’t use enough. It would be easy enough to thicken up, I’m sure. But why isn’t this the norm? We should have flavored syrup all the time, maybe save money over the maple stuff
Oh, and splurged with egg nog.
We use Maple Syrup, not corn syrup or sugar, because it tastes better than just a simple syrup. The flavor of expensive, actual, 100% real maple syrup is sublime and when drizzled over a warm pancake it adds an earthy, toasted sweetness. With some butter the syrup transforms into ambrosia and you will have to fight off Greek deities to enjoy it.
I think they’re Canadian deities…