Pamcakeswithbutteredhoneysyrup Recipes
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a pot on the stove.
- Remove from heat and transfer to a bowl.
- Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
- Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
PAM-CAKES WITH BUTTERED HONEY SYRUP
Make and share this Pam-Cakes With Buttered Honey Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 54m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- Pancakes: combine the flour and next 4 ingredients in a bowl.
- In another bowl, whisk the buttermilk and eggs together; gradually stir egg mixture into the flour mixture.
- Gently stir in the butter (batter will be lumpy).
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
- Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook 3-4 minutes or until golden brown.
- Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
- Buttered Honey Syrup: do not make this ahead of time; heated honey will crystallize when cooled and will not melt if reheated.
- Melt butter in a small saucepan over med-low heat; stir in 1/2 cup honey and cook 1 minute or until warm.
- Drizzle over pancakes.
Nutrition Facts : Calories 164.7, Fat 7.7, SaturatedFat 4.6, Cholesterol 42.3, Sodium 358.8, Carbohydrate 21.3, Fiber 0.4, Sugar 10.8, Protein 3.3
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