I love having my pancakes on my cheat days over the weekend and as I was having them this past weekend, I got to thinking how good they would be with lemon syrup drizzled over them! Oh my, my mouth started watering and the wheels in my brain started turning as I thought of ways to make this sweet, citrusy liquid to drizzle over my pancakes.
As I was making this lemon syrup, I wondered to myself why my mom never thought of making flavored syrup. I guess I grew up in a time when maple syrup was the all-time favorite and nothing else would or could ever replace it on top of our pancakes, waffles, or French toast.
Oh, how times have changed! Now you can have any flavor imaginable these days. And if there isn’t the flavor you want, you can make it.
So Mom, this is a gift from me to you, a new way to start your day with this citrusy, sweet lemon syrup to replace that everyday maple syrup over your pancakes in the morning. After all, isn’t it time for a change?
Myer’s Lemon Syrup
Serves - 2
Prep & Cooking time - 15 minutes
½ cup Karo light syrup
1 Tablespoon sweetened condensed milk
3 Tablespoons Myer’s lemon juice, freshly squeezed
1 Tablespoon lemon zest
Add all ingredients in a small saucepan and stir continuously over low to medium heat until syrup heats up to desired temperature. Once warmed, serve over pancakes, waffles, or French toast and enjoy!
*It is very important to NOT let the syrup boil as you do not want to burn the sugars.*
Makes for a great addition to an Easter or a Mother's Day breakfast or brunch.
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