Tuesday, March 10, 2009

Sunday Morning Emergency Syrup

Every Sunday morning we have what we call Puffy Oven Pancakes--I've also heard them more commonly called German pancakes. You know, 6 eggs, 1 cup flour, 1 cup milk all mixed up and baked in a melted butter lined pan. MMmmmmm. Well, maybe we don't have them EVERY Sunday, but if we don't I get a lot of complaining and asking where the Puffy Oven Pancakes are. So this last Sunday I was mixing up the pancakes when I noticed that our bottle of syrup was quite low and I knew I'd just emptied the big jug the last time I filled that bottle up. To not have enough syrup to eat the puffy oven pancakes constitutes a real emergency around here.

Now, I'm not one to go shopping on Sunday and even if I wanted to there isn't a store open for 10 miles, and the pancakes were already in the oven, so I had to come up with some kind of syrup quick.

So braving the dangers of my food room, I went in and got a quart of Apricot nectar that I had bottled in 2004. This apricot nectar is on the "Hurry Up And Rotate Me" list as it is starting to go dark, so needed to be used anyway. I put the nectar in a pot and using my jam and candy making experience I tossed in 6 cups of sugar. Seriously, I just thought that was about the amount I'd use if I were making jam with that much liquid fruit, so it was just a guess.Then I stirred it all together and heated it up.Brought it to a rolling boil for 2 minutes (again, just a guess based on jam and candy making).After I took it off the heat, I scooped some in a little bowl and put it in the fridge so it would cool down faster (I knew it would thicken as it cooled). By now my pancakes were done, so I only left it in the fridge for a few minutes while I got the table set and the family gathered. It turned out fantastic! The kids still wanted the regular syrup, but me and dad had delicious apricot syrup on our puffy oven pancakes. I poured the rest into a quart and a pint jar and put them in the fridge for next time. The syrup turned out kind of dark since the nectar was kind of dark to start with. I was going to take a picture of my lovely syrup poured over a piece of pancake, but alas, it all got eaten before I got the camera out and all that was left was this:


HermitJim said...

That sounds pretty good to me! I'll have to try some, and I don't really even like apricots that much!

However, I do like "homemade" anything!

Anna said...

My grandma introduced me to German pancakes ages ago, but we never used syrup on them. We used lemon juice and powdered sugar. Hubby Keith thinks we should use syrup, I still eat mine with lemon juice and powdered sugar.

Anna said...

Also, I just noticed after I left the first comment, we never cooked them up in a glass dish. We always use a cast iron skillet. Even now I use the skillet. I don't know if it makes much of a difference in the cooking though.

Angela said...

HermitJim--Yep, homemade makes all the difference.

Anna--Interesting. I may try the powdered sugar sometime--not sure about the lemon juice, but if they go together it might be good. And do they go in the oven with the skillet? Or do you fry them on the stove?

Anna said...

You put the cast iron skillet in the oven and bake just like you have been doing. I don't know what difference it makes, but everyone in my family makes them in the skillet.

I was unsure about the Lemon juice and sugar the first time I had them also, but now it's the only way I'll eat both German Pancakes and french toast.

Wretha said...

One of my favorite syrups to make is take some Red Rum (a fruit flavored rum), boil it with enough sugar to make a syrup, cool and eat, it's GOOOOOOD!