Food on Friday: Best syrup ever

Pancake_Syrup

By Julia Westhoff

Congratulations, today is your lucky day. You are about to learn the greatest recipe that ever existed. This recipe will gain you friends, lovers, votes, stickers for your sticker chart, and much more. By combining maple syrup with butter and bacon your waffles, your pancakes, and your life will be forever changed.

This syrup comes from the cookbook Homemade Decadence by Joy Wilson (from the blog joythebaker.com) and it is so genius and so simple I can’t believe I’ve never had it before.

It’s cold and snowy and basically impossible not to sit around in your sweatpants making waffles. Make this recipe this weekend – if you’ve got some leftover stick it in the fridge or even the freezer. You can thank me later.

The Ultimate Pancake Syrup
Recipe by Joy Wilson of Homemade Decadence
1 (12-ounce) package of bacon
1 cup pure maple syrup
1 cup (2 sticks) cold unsalted butter, cut into large cubes
2 tsp pure vanilla extract
1/4 tsp salt

Instructions
Put a rack in the center of the oven and preheat the oven to 375°F.

Arrange the bacon slices in a single layer across a rimmed baking sheet. (I would recommend using parchment paper on your baking sheet.) Bake until the bacon is cooked through and crispy, 13 to 15 minutes. Transfer the bacon to paper towels to drain and let cool. Roughly chop the bacon and set it aside.

Heat the maple syrup in a medium saucepan set over medium-low heat. Whisk in the butter, a few cubes at a time, until the mixture is thoroughly incorporated and emulsified.

Remove the pan from the heat and add the vanilla, salt and bacon. Stir well. The syrup will keep in an airtight container in the refrigerator for up to 3 days.