Apple Cider Syrup

1. 1

   In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients.

2. 2

   Heat in the microwave on high for about 5 minutes or until the butter is completely melted.

3. 3

   Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes.

4. 4

   Let stand at room temperature for about 30 minutes until slightly thickened.

5. 5

   Hints for success: - Be sure to heat the griddle before pouring your pancake batter.

6. 6

   - Using a copper bowl to whisk the egg whites will give you more volume.

7. 7

   - Do not whisk the whites until they appear dry.

8. 8

   They should be stiff, yet moist.

9. 9

   - Fold the whites and the squash mixture gently.

10. 10

    If you over do it you will deflate the whites and have tougher, flatter pancakes.

11. 11

    - The syrup is rich and full of flavor.

12. 12

    You can make it the night before, refrigerate it and reheat the next morning.

13. 13

    - Use the freshest apple cider you can find.

14. 14

    If you use apple juice, try to use one that is not overly sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.