Indian Pancake Syrup

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: 50 mins
• Serves: 24
• Yields: 3 cups

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.