Honey Syrup

Pancake - Breakfast and Brunch

This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 12

Yield: 2 cups

Honey Syrup

Ingredients

1 ½ cups honey

½ cup water

¼ cup fresh lemon juice

½ teaspoon grated lemon zest

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Breakfast and Brunch

Directions

Step 1

In a small saucepan combine the honey water lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Nutritional Information

Honey Syrup

Servings Per Recipe:12

Calories: 130.1

% Daily Value *

Protein: 0.1g

Carbohydrates: 35.4g 11%

Dietary Fiber: 0.1g 1%

Sugars: 34.9g

Vitamin A Iu: 1.1IU

Niacin Equivalents: 0.1mg 1%

Vitamin C: 2.7mg 4%

Folate: 1.5mcg

Calcium: 3mg

Iron: 0.2mg 1%

Magnesium: 1.2mg

Potassium: 28.5mg 1%

Sodium: 1.8mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.