Caramel Pancake Syrup Food

CARAMEL PANCAKE SYRUP

Steps:

• Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

CARAMEL PANCAKE SYRUP

Steps:

• Melt butter on med-low heat.
• Add Brown Sugar and mix together till it becomes moist and sticky.
• Add water and stir till all the sugar is dissolved and mixture is boiling.
• No specific amount of heating time is required but I usually boil mine for about 1-2 minutes.

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Steps:

• For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
• For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
• Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
• Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
• To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

CARAMEL LATTE PANCAKES

Steps:

• In large bowl, mix Bisquick mix, baking powder and granulated sugar. In medium bowl, beat melted butter, milk, eggs and instant coffee with whisk until coffee is dissolved and mixture is smooth. Add liquid mixture to bowl of dry ingredients, and mix until incorporated (mixture may be lumpy).
• Grease griddle or 10-inch skillet; heat over medium heat. Pour 1/3 cupfuls of batter onto griddle. Cook until edges are dry and surface is bubbly, about 3 minutes. Turn; cook 2 minutes longer. Repeat to use up remaining batter.
• In 1-quart saucepan, mix all Caramel Syrup ingredients except vanilla. Heat over medium heat, stirring until sugar is dissolved and mixture is smooth. Heat to boiling, and cook until syrup is thickened, 5 to 7 minutes. Remove from heat; add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft.
• Serve pancakes with whipped cream and caramel syrup.

CARAMEL SYRUP

Steps:

• Mix sugar and water in a 2-cup Pyrex measure.
• Boil on high in the microwave for 3-5 minutes, watching carefully at the last through the window. When the syrup reaches a dark golden color, turn off the power.

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
• Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
• Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
• Serve pancakes with caramel-banana syrup.

APPLE CARAMEL SYRUP

Steps:

• I happened to over cook my apples after I peeled and cored them so they were to soft to even try to get them out and drain them.
• (I had a canner full of apples.) So I mashed them with the juice, (left some lumps) and came up with this recipe.
• You can use it as Ice cream Topping, or Pancake/waffle syrup.
• I put the apple mixture in a kettle and heated.
• I added the sugar, Karo Syrup,& Mrs.
• Richards Caramel Topping and brought to a boil for a couple minutes and put into pint jars and process them for 30 minutes to make sure they sealed.