Imagine, if you will, a nightmare scenario: You have made a pile of delicious breakfast carbs. They might be fluffy pancakes. They could be pillowy French toast. They are hot and buttered and ready for action. But then you open the fridge and find that you are nearly out of maple syrup.
Though things seem unbearably bleak, it’s important you don’t fall apart right now. You’ve got to keep it together for the children; don’t let them see you panic. Breakfast isn’t ruined. Though you many not have enough maple to coat your mountain of pancakes, there are ways you can stretch the supply, and make the whole thing look intentional.
You’re in a jam
If it’s sticky sweetness you’re after, look no further than a jar of your favourite fruit preserves. Just heat as much jam as you need (start with half a cup or so) and add splashes of water until it becomes pourable. Stir in however much syrup you have — maple goes very well with strawberry — and serve to your loving family.
Raid your produce drawer
Have you met fruit? Because I’ve been told it’s nature’s candy, and liquified candy is good on pancakes. Whether frozen or fresh, you can transform pretty much any berry into a pourable version of itself. Just toss the fruit in a pan, drizzle on the maple (supplement with sugar to taste) and add a splash or two of water. Cook over medium heat until everything is nice and syrupy.
I have fantastic news — a ratio of two parts syrup to one part peanut butter is all you need to make peanut butter syrup, a topping you did not know you needed until just now.
Even better, the syrup portion does not have to be all maple, so supplement with honey or golden syrup if needed.
Better still, this concoction can be made in the microwave. Add the syrup and (creamy) peanut butter to a microwave-safe bowl or mixing cup then heat in 30 second increments, stirring in between, until you have a smooth syrup. Pour on pancakes and sprinkle on chocolate chips. Maybe you’ll even try Nutella next. Eat, repeat, then take a nap.