Pancake - Breakfast and Brunch
It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.
Prep 10 mins Cook: 45 mins Additional: 1day Total: 1day Servings: 20 Yield: 20 servings
Dandelion Syrup
12 ounces dandelion flowers
water
1 ½ cups raw cane sugar or more to taste
1 lemon juiced
Breakfast and Brunch Step 1 Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves. Step 2 Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool dark place up to 24 hours. Step 3 Drain through a fine-mesh sieve into a saucepan squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms about 45 minutes. Cool until syrup thickens slightly. Step 4 Pour into a bottle and place in the refrigerator.
Servings Per Recipe:20 Calories: 21.4 % Daily Value * Protein: 0.1g Carbohydrates: 5.6g 2% Dietary Fiber: 0.3g 1% Sugars: 5g Vitamin A Iu: 1.7IU Vitamin C: 4.3mg 7% Folate: 0.4mcg Calcium: 6.3mg 1% Iron: 0.4mg 2% Magnesium: 1.1mg Potassium: 8.6mg Sodium: 1.6mg Calories From Fat: 0.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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