The disappearance of cold cereals from grocery store shelves and breakfast tables is one of the results I am most sure of following the collapse of just-in-time delivery and disruptions to the supply chain. They're already over-priced and rarely fill a person for long. Homemade cold cereals are definitely doable and palatable, but they're also a bit time consuming. In their place, I think a lot of families will be serving pancakes. And suddenly the demand for pancake syrup will skyrocket.
Naturally, that will also be homemade of necessity.
The maple syrup and maple extract used to make imitation maple syrup will run out quickly. We're going to need to have some options. Syrups made from jams, jellies, and even Jell-O are all possibilities. Berry syrups from foraged fruits will be welcome, but those berries sure do disappear quickly. Apples last a bit longer. And apple cider makes a delectable syrup, perfect for fall pancakes.
Apple Cider Syrup
2 tablespoons butter
½ cup sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
Melt butter in a small saucepan over medium low heat. Combine the sugar, cornstarch, and cinnamon in a small bowl and then stir into the melted butter. Add the apple and lemon juices. Cook and stir until thickened and bubbly.
Add a sprinkle of chopped nuts and a little whipped cream. Wow, serious slice of heaven.
Links to related posts:
Fruit Syrups from Jam
Jell-O Syrups
Best Homemade Pancake Syrup
Homemade Pancakes
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