Usually, I put copious amounts of butter and powdered sugar on my pancakes (maybe it’s a funnel cake fetish?), but on this day I was going to do it. I was going to have syrup on my pancakes. However, I do not think maple and blueberry go very well, and plain corn syrup is just sweet with no real flavor, so I made my own.
I would have made some blueberry syrup, that goes perfectly with blueberry pancakes, alas I did not have enough blueberries, so a suitable substitute ginger syrup. This syrup would be wonderful over sweet potato pancakes too.
3 cups sugar
1 cup water
1/4 cup corn syrup
1 T finely minced ginger ( I used the stuff in the jar)
- Mix sugar and water in a large pan and bring to a boil.
- Add in the corn syrup and the ginger. Bring back to a boil.
- Turn down the heat to a high simmer and cook to 230F or when the sugar drips slowly from the spoon, or you can do a plate test.
- Chill a plate in the freezer. Drizzle a spoonful of syrup on the plate and tilt it.
- It should run but slowly. If it runs too quickly, keep cooking.
- Let the syrup cool slightly then pour over your pancakes.
- Store at room temperature like any other syrup.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.