This morning we woke up to snow, finally! Pancakes were in order and to top them I made one of my favorite syrups. Enjoy!
Apricot syrup recipe (yield 8-10 servings):
1/2 cup Smucker's Simply Fruit Apricot Preserves
1/2 - 3/4 cup maple syrup (any brand you like)
In a small sauce pan, pour in maple syrup and all your preserves. Using a whisk or an immersion blender, combine and mix well. Turn heat on to medium low and gently heat syrup through until time to serve. Refrigerate left overs.
You can use any waffle/pancake mix you prefer to make your pancakes. I use this one often and really like it (any pancake with buttermilk in it is a winner in my book). Even Krusteaz is a good stand by. If you've got more time this one from Alton Brown is excellent as well!
images by Briana