Weather: -3 degrees, dark
What I’m listening to: the blessed joy of hearing our heater kick on after a two-day power outage caused by a large wind storm
Well, I used up all my real maple syrup in my Glazed Maple Pecan Scones recipe, and these Pumpkin Waffles deserved something more special than that gooey, store-bought, impossible-to-get-off-of-my-dining-room-table-and-children’s-fingers pancake syrup. I had a large jug of Honeycrisp Apple Cider and decided it would make a delicious fall breakfast syrup. There are many different varieties of syrup out there – strawberry, boysenberry, coconut, for example, or unique Alaskan varieties like Birch and Fireweed – but I’ve never before encountered Apple Cider Syrup. Please let me know if you have… and where you found it. I’d love to hear about it.
This homemade syrup was so quick and easy to make and very tasty. Warm and appley, a little hint of spice, a bottle of homemade breakfast goodness. Just four ingredients, it cooks up in the amount of time it takes two waffles to crisp up in the waffle iron and stores beautifully in the refrigerator. Go for it.
Apple Cider Breakfast Syrup
- 1c apple cider
- 1c brown sugar
- 1/2c white sugar
- 2 cinnamon sticks
Combine all four ingredients in a small saucepan over medium-low heat. Stir until sugars are dissolved and mixture comes to a simmer.
Reduce heat to low and simmer 5-10 minutes until slightly reduced and a thin syrup consistency (similar to pure maple syrup) is achieved.
Serve hot over pancakes or waffles. Store in refrigerator.