We have turned into a Saturday morning breakfast family. Every Saturday morning we have a hot, yummy breakfast as a family. All week long it’s toast, oatmeal, cereal etc, but Saturday’s are for the real shebang. This last Saturday involved Chocolate Syrup. Yeah buddy!
We do attempt to mix things up a bit, but the kiddos are always begging for either crepes or pancakes. And while P and I prefer ours without chocolate chips (story to follow) Mr Handsome and Little C ALWAYS have to have chocolate chips in theirs. In fact, if you look in the picture above you’ll notice the left side are without chocolate chips and the right side is with.
You see, a long time ago before my husband and I were even dating, my roommates and I were making pancakes for breakfast and I threw a few chocolate chips in. Cade scoffed at it, which is really no surprise when you remember from this post, he didn’t eat sugar ever. A year later we were getting married and I insisted that he just try one pancake with the chocolate chips. (Secret fact, I never really loved pancakes until after we got married. I cannot remember why we were eating them again) Maybe because he was now hopelessly in love with me 😉 he agreed and has never eaten them without chocolate chips again. And in case you already forgot, I do not like mine with chocolate chips. Ha!
So, because I’m not a chocolate chip girl, and the hubby wants them I decided to make chocolate syrup instead. Cade still gets the chocolate, but not the chocolate chips. Or so I thought. We devoured the syrup. We could not stop sneaking little drizzles as we waited on the cooking pancakes. I was thrilled that I had discovered a new delicious chocolate idea and gotten rid of the chocolate chips. And then pulled up a seat at the table and Cade walked over with a huge grin. The little stinker had stuck the chips into half of the batter. I wish I could tell you it was too much chocolate for him, but he said it was the best breakfast ever. And I say, who cares, at least I’m the genius behind it. 🙂
Can Pancake Batter Be Made Ahead of Time?
Pancake and waffle batter can be made the night before and stored in the refrigerator.
Baking powder may lose some of its potency overnight, so you may want to sprinkle a little more and stir gently.
Take the batter from the frig and let it warm up a little before cooking.
Can Pancakes Be Frozen?
You can freeze left over pancakes and reheat when you are ready to eat.
They should be stacked with wax paper or parchment paper in between to keep them from sticking to each other.
Or, you can place them on a baking sheet in the freezer for 2 hours, and then transfer them to freezers bags.
How Long Will Syrup Keep?
Maple Syrup unopened will keep for a long time, even years if stored in a glass container.
When syrup is kept in a plastic container, it will keep 18 months to 2 years.
All our AMAZING SYRUP recipes:
- Buttermilk Syrup
- Coconut Buttermilk
- Meyer Lemon Syrup
- Buttermilk Maple Syrup
- Peanut Butter Maple Syrup
- Milky Way Syrup
- Creamy Marionberry Syrup
- Strawberry Syrup
- Reese’s Syrup
Creamy Chocolate Syrup
Creamy Chocolate Syrup
- 1/2 Cup Butter, or 1 cube
- 1 Cup Sugar
- 1 Cup Whole Milk
- 1 Tablespoon Corn Syrup
- 1 Teaspoon Vanilla
- 1 1/2 Tablespoons Cocoa
- 1/2 Teaspoon Baking Soda
- Heat a large pot over medium heat and add the butter, sugar, milk, karo syrup, vanilla and cocoa. Heat to a boil, stirring occasionally.
- Remove from heat and quickly add the baking soda, stirring quickly. It will foam up rather quickly, but try to put it back on the heat for 30-60 seconds, stirring the entire time. Do not let it boil over. If your pot was not big enough and it's trying to boil over, leave it off of the heat. Serve immediately.