My hubby travels a lot. Really a lot. I try not to complain about it too much because his absence means his consulting business is doing well. He opened his own business over four years ago and the first 18 months was painful. I will take him being gone anytime over silently watching our savings be devoured as he waited for new contracts.
Since he is gone so much, I serve a lot of breakfast foods for dinner. My kids really enjoy it, and I enjoy the quick prep times.
My kiddos do have a couple stipulations however when it comes to the whole breakfast/dinner switcheroo:
- All pancakes and waffles must be made from scratch. No Krusteaz mix allowed.
- Homemade syrup is the only way to go.
these three on my blog so far. I will have to share all my others soon!
There is not one member of our family that prefers store-bought syrup to this stuff. I always have a batch of it in my cupboard. Always. If we are being extra-indulgent with our toppings though, we break out the buttermilk syrup, this syrup, whipped cream, fresh strawberries, chocolate chips and some sauteed cinnamon-sugar apples. Mix and match them however you want on top of your pancake/waffle. Heaven!
(makes about 2 Cups)
2 C white sugar
1 C water
1 1/4 tsp maple flavoring
1. In a medium saucepan, measure out the sugar. Add the water, but do not mix together!!! Bring to a boil over high heat and again, do not mix or even swirl!!! Allow to boil for one minute, then remove from the heat. Stir in the maple flavoring and serve. Can be stored at room temperature in an airtight container for 1 month.
Note: Why not stir until it is finished? Because once your syrup cools to room temperature, you will have sugar crystals that form in the syrup. Leave it alone and you will have a smmmooooottthhhhh result :)