Thursday, June 24, 2010
This syrup is fabulous with gingerbread pancakes. I'm sure it would be great with buttermilk pancakes as well. And blueberry. And orange-cranberry. And whole wheat. You get the idea.
¾ cup sugar
5 teaspoons cornstarch
1/8 teaspoon ground nutmeg
1 cup water
1 tablespoon butter
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 drop yellow food coloring (optional—but recommended)
In a small saucepan, stir together sugar, cornstarch, and nutmeg. Stir in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, lemon peel, lemon juice, and food coloring. Serve warm. Cover and refrigerate remaining sauce for up to 3 days.