Indian Pancake Syrup

Submitted by YummySmellsca

"If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!"

 

• Ready In: 50mins
• Ingredients: 4
• Yields: 3 cups
• Serves: 24

ingredients

• 3 cups filtered water
• 3⁄4 cup fenugreek seeds (AKA Methi)
• 3⁄4 cup amber honey
• 1⁄8 teaspoon stevia (2 tiny scoops)

directions

1. Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
2. Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
3. Strain into a bowl and stir in honey and stevia.
4. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.