Ingredients
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3
-
3/4
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3/4
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1/8
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-
-
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
