Pancake - Breakfast and Brunch
Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.
Prep 5 mins Cook: 20 mins Additional: 1hr Total: 1hr25 mins Servings: 12 Yield: 3 cups
Lemon Syrup
1 cup lemon juice
1 cup water
1 cup white sugar
1 tablespoon lemon zest
1 tablespoon cornstarch
3 half pint canning jars with lids and rings
Breakfast and Brunch Step 1 Heat lemon juice water sugar lemon zest and cornstarch in a pot over medium heat. Simmer until thickened about 5 minutes; remove from heat. Step 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Step 3 Pour the lemon syrup into the hot sterilized jars filling the jars to within 1/4 inch of the top. Step 4 Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Step 5 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Step 6 Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool. Step 7 Once cool press the top of each lid with a finger ensuring that the seal is tight.
Servings Per Recipe:12 Calories: 72.4 % Daily Value * Protein: 0.1g Carbohydrates: 19.1g 6% Dietary Fiber: 0.1g 1% Sugars: 17.2g Vitamin A Iu: 4.3IU Vitamin C: 10mg 17% Folate: 2.7mcg 1% Calcium: 2.9mg Magnesium: 1.5mg 1% Potassium: 26.6mg 1% Sodium: 0.9mg
*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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