Tuesday, June 9, 2009
Log Cabin has reformulated their syrup by replacing high fructose corn syrup with real sugar and let me tell you it is wonderful. I am not a huge syrup fan, but this is a must have in our house not only do I like it but my two year old whom loves pancakes will go to the cupboard and will grab Log Cabin for his pancakes over the other syrups in there.
Log cabin has been around since 1887. I have had log cabin syrup before they reformulated it and it is better tasting now that it is natural sugars and not high fructose corn syrup.
Here are some recipes to try with this wonderful syrup:
Apple Pecan Baked Pancake
1/2 c. favorite pancake mix
2 tbsp. butter- (melted)
1 c. Granny Smith apple- (peeled and sliced)
1/3 c. pecans- (chopped)
3 c. Log Cabin Syrup
1/2 tsp. cinnamon- (ground)
Heat oven to 350 degrees. Prepare pancake mix according to the package directions and set aside. Pour melted butter in 9" pie plate. Place apple slices in bottom of pie plate, sprinkle cinnamon and pecans and drizzle syrup over apples, carefully pour batter on top. Bake at 350 degrees for 30-35 minutes or until top springs back when touched, Loosen edges and invert onto serving plate. Cut wedges and serve with warm maple syrup and or fresh apple butter. Serves 4 to 6. Good served with sausage links.
Two of my lucky readers will get to win log cabin syrup of their own:
First let me know what you would use it on.
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