This is the lemon syrup recipe that I added to those lavishly lovely gingerbread waffles. This definitely put those waffles over the top. It was included with a gingerbread pancake recipe from Taste of Home’s Holiday and Celebrations cookbook.
Not only was this fabulous on those gingerbread waffles, but I think I will try it with German pancakes the next time I make them. A little powdered sugar on them, then drizzled with this sweet and tangy syrup sounds magnificent in theory. Ive tried it and it is delicious.
I also think you could mix things up with this recipe by leaving out the nutmeg and then using lime or orange juice with the corresponding rind, making orange or lime syrup. I definitely like the orange idea, but I’m not sure what I’d put the lime syrup on. There’s gotta be something. Enjoy this syrup on whatever you choose, but make sure to add it to those gingerbread waffles.
- 1/2 cup sugar
- 1 Tbsp cornstarch
- Pinch ground nutmeg, optional
- 1 cup cold water
- 2 Tbsp melted butter
- 2 Tbsp lemon juice
- 1/2 teaspoon grated lemon peel, optional
- Combine the sugar, cornstarch and nutmeg in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Remove from the heat. Stir in the butter, lemon juice and peel. Serve with pancakes. Yield 1-1/3 cups syrup.