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Indian Pancake Syrup

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Ingredients

Adjust Servings:
3 cups filtered water
3/4 cup fenugreek seeds (aka methi)
3/4 cup amber honey
1/8 teaspoon stevia (2 tiny scoops)

Nutritional information

50.1
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
5 mg
Sodium
12 g
Carbs
1.4 g
Dietary Fiber
8.7 g
Sugars
1.3 g
Protein
45g
Serving Size

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Indian Pancake Syrup

Features:
    Cuisine:

    If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!

    • 70 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Indian Pancake Syrup,If you’ve ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!,If you’ve ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!


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    Steps

    1
    Done

    Combine the Water and Fenugreek Seeds in a Saucepan. Let Sit For 30 Minutes.

    2
    Done

    Bring Pot of Water and Seeds to a Boil and Cook For 20 Minutes, Until Seeds Are Soft.

    3
    Done

    Strain Into a Bowl and Stir in Honey and Stevia.

    4
    Done

    Pour Into Bottles and Store in the Pantry Up to 3 Weeks or in the Fridge Up to 2 Months.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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