Syrup from a can
Syrup from a can
It’s the weekend, so I got up early, walked the dog and started thinking about what to make my kid for breakfast.
I spent way too long looking at a four hour recipe (why not, dinner is a smoked pork shoulder that I really need to get started asap) before giving it up
Started off normally: eggs over easy and sausage links. Let’s make the pancakes a little different with bananas and walnut, and top with fruit and nuts ….
Critical question: why do we buy a specific syrup for pancakes? It’s just sugar (or corn syrup). So I used the syrup from canned mangoes!!!! Tastes great but a bit thin and I didn’t use enough. It would be easy enough to thicken up, I’m sure. But why isn’t this the norm? We should have flavored syrup all the time, maybe save money over the maple stuff
Oh, and splurged with egg nog.
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I am disappointed to not see the can the syrup came from in this picture.
I do not buy specific pancake syrup; I simply use maple. Very, very rarely I get a fruit flavored syrup, like strawberry or boysenberry.
When we go up to visit my wife’s parents in Quebec I see that they sell maple syrup in a can, too. I find this less useful because there’s no way to close it. My wife’s parents are emigrants from France, so not always as into traditional Canadian/Quebec foods. They always buy the cans and sometimes send it home with us because I’m always trying maple foods while we’re there. We have to wait until we empty the jug from Costco and then refill it from the can to have a more usable option.