|September 25, 2012||Posted by Vianney under Breakfasts, Mexican|
Did you know tomorrow was National Pancake Day? I almost missed this wonderfully decadent day, but thankfully I was staring starry eyed at foodiecrush’s Cucumber Martini Recipe, when I spotted her Sept. food calendar.
My first instinct was to hop into the kitchen and whip up a batch of new pancakes to share, but as I looked in my pantry I had no maple syrup, no honey or even agave. How can one enjoy a thick stack of fluffy pancakes without a warm drizzle of heavenly syrup. Thank goodness I had piloncillo, well I ALWAYS have piloncillo thanks to mi mami who always encourages me to keep my Mexican pantry staples well stocked.
This recipe only requires 4 ingredients, but don’t think they don’t all each pack their own punch. Combined together they create the aroma of mi Mexico. The aroma of a small food stall that mi papi took me to that sells the best fritters doused in a golden syrup that made you want to chupa los dedos (lick your fingers).
- 8 ounce piloncillo cone or 4 smaller cones
- 1 cup water
- 1 star anise
- 1 Mexican cinnamon stick
- Combine all ingredients n a heavy saucepan over medium high heat. Stir until pilconillo has completely dissolved and slowly bring to a gentle boil. Gently boil until syrup is thick enough to coat spoon, about 10 minutes. Remove anise and cinnamon and serve warm over pancakes
piloncillo- unrefined sugar usually found shaped into cones, named after the word pilon, piloncillo is made from extracting sugar can juices then cooking until a caramel consistency which is then poured into molds. They can be found in two size 3/4 ounces or
9 ounces. If you cannot fined piloncillo brown sugar can be replaced. To use you will need to grate the piloncillo, extra work but worth the effort for it add such a earthy flavor to any recipe. If wrapped well and stored in a cool dry place, they can last indefinitely.
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