Give Your Pancakes a Flavor Boost With Infused Maple Syrup

Pancakes, waffles, and French toast are all great, but these breakfast basics are really just a vessel for us to eat more maple syrup, right? While unflavored maple syrup is a delight in its own right, every now and then it can be a real treat to dress it up.

Flavoring maple syrup is a fun way to make breakfast an adventure. Here are five delicious ways to do it.

Source: 5 Maple Syrup Twists to Take Your Pancakes on a Breakfast Adventure

I did something similar recently. I made some blackberry sauce by simmering frozen blackberries with a little water and mushing them through a strainer to get out the seeds. Then I heated the sauce with a shot of my homemade vanilla rum and some maple syrup.

It made a wonderful, fruity, purple maple syrup.

Eggnog Makes The Tastiest Three-Ingredient French Toast Ever

Each year we splurge on this amazing locally made eggnog since it’s the only time of year they make it. One of our family traditions is to trim the Christmas tree while drinking eggnog and munching on cookies.

And one of the best parts about having this eggnog around? It makes the best French toast ever.

Source: Why Leftover Eggnog Makes the Best French Toast

Try it in a baked recipe for a bread pudding-like breakfast.

Prevent Soggy or Burnt French Toast by Frying in Oil Instead of Butter

A plate of perfect French toast—crispy round the edges, custardy in the center, and capped off with an amber kiss of maple syrup—is a thing of breakfast time beauty. On the other hand, slices that turn out soggy and squishy, charred in some spots and undercooked in others… well, there’s nothing sadder. What could go wrong? We’ve identified five common French toast mistakes and how to fix them.

Source: You’ve Been Making French Toast All Wrong (Here’s How to Do It Right)

To get the best of both worlds – the smoke point of butter is lower, but yields more flavour and colours the food more quickly, often burning.  So heat a little oil, then add some butter…  You get the benefits of more colour and flavour from the butter, and get a slightly higher smoke point than if using just butter which is more likely to avoid burning yet still allowing for crispy non soggy toast. This method works well for many things, particularly fish.

9 ‘Ethnic’ Dishes Unrecognizable In Their Home Countries

America has a storied history of taking the cuisines of other cultures and incorporating elements of them into its own… usually after deep-frying them. Sometimes, though, we go a bit overboard with the incorporating and end up with something that, despite its name and supposed pedigree, would confuse the hell out of non-Americans.

Here are those foods. These are their stories.

Source: 9 ‘Ethnic’ Dishes Unrecognizable In Their Home Countries

‘Fortune Cookie’ didn’t make the list.  Neither did pepperoni.  But then, they aren’t dishes per se…