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Golden Syrup is traditionally made from Sugar cane. http://www.lylesgoldensyrup.com/ourstory.php
Oh interesting! I did not know that.
Re: chocolate, we should have a "favorite desserts" thread next.
...here in the States other than pure maple syrup, everything is pretty much corn syrup based.
Would probably be expensive being an import.
Yep, just checked on Amazon and a 454gm tin is as expensive as the same amount of pure maple syrup (+ shipping).
You're good to go then. Just don't make it until you plan to use it, otherwise you risk it just hardening back up if you pull it from the heat too soon.
..nothing better than hot chocolate syrup on ice cream Sprinkle some crushed nuts in it, load a cone with ice cream, dip it in, let the chocolate harden, and yum instant homemade "Drumstick"™.
Not often but bacon is really good
...on ice cream?
...don't tempt me.
As much as I love salty/sweet combos, I've never tried bacon and ice cream. o_O
...maple cured bacon is a bit sweet.
I think bacon is amazing, it can kill you if you over do it but it works really well in sweets. A friend of mine is a cook and she caramelizes the bacon and turns it into like candy. But straight up bacon in pancakes is really good also in icecream.
http://diningindc.net/2010/10/12/a-preview-of-bacon-week-october-14-21-at-restaurant-3/
Bacon and pancakes doesn't really surprise me. I've had McDonald's (blech) McGriddle thing (bacon/egg on a french toast/syrup bun thing) and it wasn't that bad, flavor combo wise.
...a Bacon (Bloody) Mary and Bacon Martini. Have to find some place here in Portland to make me one.
Of course I already consider bacon to be, "meat candy".
Although real maple syrup is expensive it can be found in watered down versions which are less expensive but are... well,.... "watered down". I buy the 100% pure locally produced product in small (12oz) bottles, or pint (16oz) tins, which is OK since I don't use it very often. It is a luxury that I afford to myself. However, I do have to use it up before a year or so expires because it has a tendency to crystalize and make rock hard crystals in the bottom of the container. But that's not a total loss because you can add a little water and gently heat it for quite a while to re-dissolve them again but you need to finish up the bottle before they crystalize out again.
Real maple syrup is a very variable product. Like honey it can be many colors from transparent light amber to translucent and dark. It can be thick, it can be thin. Depends on many variables such as the time of season the sap was harvested, how rapidly and how long it's boiled, the region it was grown in, the elements in the soil, and the weather during taping season, etc. If harvested too late in the season, after the tree begins to bud then the syrup will be bitter.
My parents used to tap a few trees on our property and make enough syrup for the year for a family of four but it was a lot of work. I've spent a lot of hours watching big trays of sap boiling away. I have a cousin and her husband who are in the business commercially.
...now that we are heading into the rainy season, soon to be followed by the cold, then very cold rainy season, I might consider it if I can find it on sale as I would be making hotcakes and rolled oats (very good on these BTW) more regularly. Of course the key word here is "on sale".
However i am intrigued by the Lyle's Golden Syrup as well and I found a place I can get it locally (at least I wouldn't have to pay for shipping).
whole grain pancakes with peanut butter and pure maple syrup are my favorite. I also really really love strawberry crepes but thats a special seasonal treat :D
My family's pancake recipe involves a lot more sugar than any other recipe I've encountered - the story goes that it was created by my grandmother who was tired of cleaning syrup off of dishes. Butter is generally good, small quantities of syrup are optional, applesauce and/or cinnamon are also options.
Lyle's Golden Syrup - at least, the variety easily-available in central Canada - has the consistency of cold molasses. It's very easy to get too much on your pancake if you aren't used to it.
I like to saute sliced bananas with a bit of butter and use that as a topping for pancakes with warmed (real) maple syrup and toasted walnuts.
well, actually you slice up the bananas (short diagonals rather than straight across seems to work best) and fry them gently in a bit of butter, then add some rum and some dark sugar and let it boil up a bit to thicken, then just dump the mess on the pancakes and roll or fold.
Used to get this in a pub/restaurant we frequented some years ago, mine have never been quite as good as the cook there did them though - I guess that's why she was a professional cook and I wasn't!
"what do you usually put on your pancakes?"
Well if I wasn't a diabetic, more pancakes, too much butter and too much real Vermont maple syrup. :)
With sausage links and patties on the side. Mucho bacon and plenty of cold milk to wash it all down.
BTW, where I come from (Tennessee) we don't call those thin pancakes "crepes". We call them "hey, somebody made the batter too runny!" :lol:
...stopped at the natural food market down the street on my way home from my grocery trip and yes, they had Lyle's.
...and in spite of being an import, it cost less than a smaller bottle of pure maple syrup did at the big super mart.
Hot rolled oats with butter & syrup on the menu for tomorrow's brekkie.
I love Austrian style pancakes (Palatschinken): Very thin, almost like french crêpes. My favourite sweet toppings: ++ thin slices of apples, caramelized in sugar and butter, with sliced almonds ++ blueberries, blueberries, blueberries ++ melted bitter chocolate with a little orange juice. Salty fillings: ++ Chanterel or champignon mushrooms ++ spinach with sour cream or crème double ++ ham cubes and cheese with cherry tomatoes and rucola.
Chocolate, cheese and icecream. But not on the same pancake ;)
Layer No. 1: sugar powder
Layer No. 2: whipped cream
Layer No. 3: sugar and cinnamon
A thin line of cinnamon sugar down the middle of the pancake and then I roll it up. I've been doing this since I was a kid, and still think it is the best way to eat pancakes (for me). Occasionally I'll do the butter and maple syrup.
*Edit* I just saw Barubary's post and now I know what I'm having for dinner tonight.
With all these exotic pancake toppings, perhaps this thread should be linked to the "Creative Mess" thread discussing the difference between creative vs organized people. 8-o
Enough about what you put on your pancakes.
What do you put your pancakes on?
The following morning, we felt like crêpes.
Hilarious XD *wonders if that really is your family* I am curious if I would get mine to do that!
I recently made pancakes from scratch with a recipe that included melted butter and sugar directly in the batter.
It's insanely good.
:lol: yumma yumma nomms
iz a nippy evening, cooked up some cream o' wheat. added 2 tblsp butter, milk, sprinkle of cinnamon & a shake of brown sugar.
the brown sugar clumps even though i store it in one of those containers that snaps on four sides