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Date Syrup, Healthy and Homemade

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How To Make Date Syrup

Date syrup is a thick, caramel-colored sweetener made from dates. You may have seen it on the shelves in your local health food store, as many cooks embrace it as an alternative sweetener. Date syrup is incredibly easy to make at home, can be more affordable than store-bought, and has the lush caramel hue and heady date flavor of its namesake fruit.

Here is everything you need to know about making date syrup at home.

Image credit: (Andrea Monzo)

The Best Dates for Date Syrup

Medjool dates are ideal for making date syrup. These soft, caramel-colored dates are easy to chop, soak, and purée for maximum sugar extraction (aka maximum flavor). Common Deglet Noor dates certainly work too, although you may find that they need a longer soak after boiling to soften.

Barhi dates are also reportedly incredible for making date syrup at home, but are difficult to find outside date-growing states. Plus, if I can get my hands on some, I prefer to eat them out of hand.

Image credit: (Andrea Monzo)

Concentrating Date Syrup

Date syrup is made by boiling chopped dates, puréeing the cooked dates, and squeezing out their liquid, leaving a thick paste you can save for other uses (more on that below). The date liquid after straining is quite thin (thinner than maple syrup), but quite flavorful. Most people prefer to cook the thin liquid to a thick honey-like consistency, not just for more flavor, but also because the reduced water content makes the syrup better for baking.

On Date Paste

You can and should save the paste left after puréeing and straining the dates. This date paste will be slightly less sweet than the original dates, but you can add a few tablespoons of the date syrup back to the paste to smooth it out. Spread this jammy paste on toast, bake it into breads, or swirl it into warm oatmeal.

Storing and Using Homemade Date Syrup

Date syrup can be stored in the refrigerator for several weeks. Use it where you might use maple syrup or honey — on warm pancakes, waffles, biscuits, or oatmeal. Add it to smoothies for sweetening. It is also incredible in coffee where the caramel flavor really shines.

For baking: You need to use less date syrup when replacing granulated sugar —a ratio of 2/3 cup date syrup for every 1 cup of sugar — and less liquid in the recipe. Or simply replace honey, maple syrup, or molasses with date syrup in baking recipes for a more caramel-like flavor that only dates can impart.

What about raw date syrup?

Health food proponents prefer raw date syrup, which is made by simply soaking and puréeing whole dates. Because this form of “date syrup” still contains the fiber from the fruit, it imparts some texture to baked goods and drinks. You can use the ratio below to try this, but you won’t get the same syrupy texture of the cooked syrup.

Makes about 2 cups

What You Need
Ingredients

  • Oil
  • 1 pound dried Medjool dates, pitted
  • 4 cups water

Equipment

  • Measuring cups
  • Kitchen shears
  • Medium saucepan
  • Blender or food processor
  • Fine-mesh strainer
  • Cheesecloth
  • Small saucepan
  • Lidded jar for storage

Instructions

  1. Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely “chop” the dates.
  2. Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.
  3. Cool the mixture: Remove from the heat and cool for 30 minutes.
  4. Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.
  5. Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.
  6. Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.

Recipe Notes

Storage: Date syrup can be stored in an airtight container in the refrigerator for a few weeks.

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Some Date Syrup Nutritional Facts

nutrition source

 
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Posted by on MonAmerica/Los_Angeles2018-06-25T10:30:36+00:00America/Los_Angeles06bAmerica/Los_AngelesMon, 25 Jun 2018 10:30:36 +0000 31, in breakfast, brunch

 

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Cornflake-Apple Pancakes

RECIPE BY SARA TANE

Active Time:
25 Mins

Total Time:
35 Mins

Yield:
Serves 4-6

These crispy breakfast fritters are the perfect weekend brunch menu item. Warm cinnamon and sweet apples give the classic Cornflake cereal a festive punch. Best served with powdered sugar, maple syrup, and/or whipped cream for the ultimate indulgent start to the day.

Ingredients

  • 1 3/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 cup finely-ground Cornflakes cereal, plus more for garnish (optional)
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt 2 medium apples (such as Grannysmith), peeled and grated (about 1 ½ cups)
  • Canola oil, for frying
  • Powdered sugar, for garnish (optional)

How to Make It

Step 1
-Whisk together the milk, vanilla, and eggs in a large bowl.

-Whisk together the flour, cornflakes, sugar, baking powder, cinnamon, and salt in a medium bowl.

-Gradually whisk the egg mixture into the flour mixture until just combined.

-Using a rubber spatula, fold in the grated apples.

Step 2
-Heat oil in a large skillet over medium-high heat.

-Spoon about ¼ cup batter per pancake into pan; cook until golden brown, about 2-3 minutes per side.

-Serve immediately.

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Posted by on ThuAmerica/Los_Angeles2018-06-07T09:03:55+00:00America/Los_Angeles06bAmerica/Los_AngelesThu, 07 Jun 2018 09:03:55 +0000 31, in breakfast

 

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“Inspired Morning To You!”

original post:

https://masonnovak.wordpress.com/2016/10/11/recipe-by-chocolate_soul/

 
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Posted by on MonAmerica/Los_Angeles2018-06-04T09:52:51+00:00America/Los_Angeles06bAmerica/Los_AngelesMon, 04 Jun 2018 09:52:51 +0000 31, in breakfast

 

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THINKING PANCAKES…

THINKING PANCAKES…

A NOSTALGIC BREAKFAST SHARE

Jerry Lapin, Al Lapin, and Albert Kallis founded International House of Pancakes in 1958 with the help of Sherwood Rosenberg and William Kaye. The first restaurant opened on July 7, 1958, at 4301 Riverside Drive in Toluca Lake, Los Angeles, California.[1]

The location is coincidentally across from the oldest remaining Bob’s Big Boy restaurant. Albert Kallis was a professional artist who designed the film posters of American International Pictures in the 1950s. Director Bert I. Gordon recalled that Kallis designed their logo[7] and left poster artwork.

The menu later expanded (especially in the 1980s) to include (along with breakfast foods) standard lunch and dinner items found in similar restaurant chains such as Denny’s. From 1959 to 1975, it was the flagship division of International Industries, a holding company which also owned the Orange Julius refreshment stands.[8]

en.m.Wikipedia.org

 
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Posted by on FriAmerica/Los_Angeles2018-06-01T09:30:00+00:00America/Los_Angeles06bAmerica/Los_AngelesFri, 01 Jun 2018 09:30:00 +0000 31, in breakfast, r&b history

 

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“How To Make Italian Pancakes”

In Italy they are called crespelle or scrippelle. In Brittany, a galette (or galette bretonne) is a large thin pancake made of buckwheat flour, often cooked on one side only.

Source: Wiki Commons

 
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Posted by on FriAmerica/Los_Angeles2018-03-23T09:22:00+00:00America/Los_Angeles03bAmerica/Los_AngelesFri, 23 Mar 2018 09:22:00 +0000 31, in breakfast, Italiano (I Tell Ya I Know)

 

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Carrot Cake Pancakes with Cream Cheese Frosting – Gemma’s Bigger Bolder Baking 

Carrot Cake Pancakes with Cream Cheese Frosting – Gemma’s Bigger Bolder Baking 

http://www.biggerbolderbaking.com/carrot-cake-pancakes/

 
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Posted by on MonAmerica/Los_Angeles2018-02-19T09:12:00+00:00America/Los_Angeles02bAmerica/Los_AngelesMon, 19 Feb 2018 09:12:00 +0000 31, in breakfast, brunch, coffee

 

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Azalea Inn and Villas “A Bed and Breakfast Inn”

Azalea Inn and Gardens, a historic bed and breakfast inn in Savannah Georgia, invites you to savor the richness of our historic city’s charm. Visit us at http://www.azaleainn.com.

image

 
13 Comments

Posted by on FriAmerica/Los_Angeles2017-10-13T08:09:00+00:00America/Los_Angeles10bAmerica/Los_AngelesFri, 13 Oct 2017 08:09:00 +0000 31, in breakfast, brunch, coffee

 

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