Food: Bourbon Maple Syrup Recipe
As February blasts it’s way into March, it not only signals that spring is just around the corner (I promise, it is) but it also signals the beginning of maple syrup season, which is a big deal for us North of the border. Did you know that Canada produces about 70% of the world’s maple syrup!? That’s over 40 million kg of syrup or almost 90 million pounds! How sweet is that?? In early March, maple trees all over are being spiked and sap starts to flow. That also means weekends of maple syrup festivals out in the sugar bush and of course, pancake breakfasts.
As a kid, Pancake Tuesday was the best day ever – we got to eat pancakes for dinner which is pretty much every kid’s dream, and to this day, I still make them for my kids. This year, that day is on March 5. Some call it Pancake Tuesday or Shrove Tuesday or Fat Tuesday, which is the kick off to Mardi Gras in New Orleans. Do you know what also happens in March in New Orleans?? If you follow any of the ABV Network podcasts or social media, you’ll know that the New Orleans Bourbon Festival also happens in March. Hmmm…syrup and bourbon, what a happy coincidence. Some of us are lucky enough to enjoy our pancakes with Bourbon Barrel aged Maple Syrup, but some of us, not so much. Fear not friends, I am here to save the day! This is a simple recipe to make your own Bourbon Maple Syrup just in time for Pancake Tuesday! Canada meets Kentucky. Crisis averted.
I also provided my made from scratch pancake recipe. But be warned – once you make them, you will never use a boxed mix again. My kids and their friends grew up eating stacks of these beauties and they are the standard to which every pancake is held. It’s a simple recipe that makes a beautiful, fluffy pancake, nothing fancy here.
Bourbon Maple Syrup:
1 cup of pure maple syrup
1 tbsp of butter
2 tbsp of bourbon
Pinch of salt
In a small saucepan, heat the maple syrup over medium-low heat.
Add the butter and stir until melted.
Add the bourbon and stir.
Taste test the syrup by dipping a spoon in and swiping off the back of the spoon. As much as you want to sip from the spoon or dip your finger in, remember it’s HOT. Not bourbony enough for you? Add a touch more and stir.
Bring the syrup to a boil, add the salt and boil for about a minute. Remove from heat. Done!
Moe’s Famous Pancakes (makes 12- 4” pancakes)
1 cup of flour
2 tbsp sugar
2 tsp of baking powder
½ tsp salt
1 cup milk
1 egg, beaten
2 tbsp of veg oil
Splash of vanilla
Whisk together the flour, sugar, baking powder and salt. Add the rest of the ingredients to the flour mixture, whisking until some small lumps remain. It should pour easily onto the griddle – add a few drops of milk if needed. I use a ¼ cup measure to pour each pancake on the griddle. Enjoy. Tip – if I know I am making these for breakfast, I will combine the dry ingredients in a Ziploc bag the night before. This recipe is easily doubled!
If you have never visited a sugar bush or rolled up syrup over ice to make maple taffy, I highly recommend that you do it at least once in your lifetime. You’ll see how maple syrup was and sometimes still is made, learn how much sap is required to produce a gallon of pure maple syrup and how it is graded according to color, flavor and density. But best of all, you’ll get pancakes and if you prepare your bourbon maple syrup in advance, pack your flask for those flapjacks 😉.
Happy Pancake Tuesday!!! Cheers!
Have questions about the recipe or want to share your experience making this? Leave a comment below or send me a direct message @canadianproof. Tag me in pictures of your Bourbon Maple Syrup! I want to see stacks of pancakes dripping with syrupy bourbon deliciousness!! Enjoy!