Syrup and pancakes are old friends but if you want to spice things up a bit (whilst still remaining firmly in the ‘no risks with my breakfast’ camp) why not try making your own Maple Butters?
These are perfect for weekend brunch, and the great thing about these little heart shaped beauties is that once you’ve made them you can store them in the fridge like butter and pop them on any breakfast for an instant mouthful of sweetness – toast, crumpets, porridge, pancakes…
Our recipe is really simple – just twice as much butter as maple syrup (in weight terms). Gently melt your butter in a pan on the stove, add in the maple syrup, mix well and then pour into moulds to set (an ice cube tray would work well, anything heart shaped would be even better!).
Set in the freezer and then pop out into a dish. Melt over pancakes or keep in the fridge.
Comments will be approved before showing up.