In addition to taking in all the scenery, fighting over the complementary mini bottles of shampoo and lotion (you know, because my sisters and I thought they were soooo cute!), and being in awe of the hotels with indoor swimming pools (seriously... this little Texas girl could not believe her eyes the first time she saw an indoor pool at a hotel up north); getting to eat at the complementary breakfast buffet was top on our favorite things list!
Maybe it was the self serve waffle bar, or assortment of “mini” boxes of cereal or maybe it was just the fact that we had so many choices right at our fingertips, but we loved breakfast time!
While I try and relive these special memories as often as possible, enjoying breakfast at home or brunch at a popular local restaurant when traveling; eating a big, hot breakfast is a rarity. But every so often, we have a lazy Saturday morning at home, or I crave breakfast for dinner, and whip up a big batch of pancakes or waffles, crisp up some bacon and make some fluffy, cheesy eggs.
In case you were wondering, yes, some of these photos may look familiar! I whipped up this syrup when I made these Light and Fluffy Waffles a few months ago and even shared it a while back with this recipe for Pancake Mix. However, I decided it was finally time for this family favorite recipe to have a blog post all on it's own!
One Year Ago: Sweet Potato and Leek Quiche
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Three Years Ago: Slow-Cooker Chili Boiled Peanuts
Four Years Ago: Georgia Peach Tea
Five Years Ago: Spiced Buffalo Burgers
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 5 minutes Cook Time: 5-8 minutes Makes: about 1 ½ cups
A sticky and sweet homemade maple syrup perfect for topping pancakes and waffles.
1 cup water
1 cup granulated sugar
1 cup dark brown sugar
1 tablespoon butter
1 teaspoon pure maple extract
In a medium-sized saucepan, bring water to a boil. Slowly stir in both sugars, stirring constantly until sugar is dissolved and mixture thickens, about 5-8 minutes. Remove from heat, and stir in butter and maple extract. Serve warm.
Note: Leftover room temperature syrup can be stored in the refrigerator, in a plastic storage container or glass jar, for about 1-2 months. If desired, heat in microwave for 15-30 seconds.
Other recipes you might enjoy:
Vanilla Buttermilk Syrup
Southern Butter Pecan Syrup
Cornflake Waffles with Honey Sauce