Comments on: Apple Spice Pancakes with Pomegranate Syrup

By: Sour Cream Pancakes with Pomegranate Syrup « Kats’ Kitchen

Sour Cream Pancakes with Pomegranate Syrup « Kats’ Kitchen — Thu, 31 Dec 2009 16:52:07 +0000

[...] Recipe from Brownie Points [...]

By: Nina

Nina — Thu, 23 Feb 2006 01:23:22 +0000

Vanilla bean infused pancake batter? Fantastic. How long do you think the vanilla beans need to infuse for, at the very least? Because this sounds perfect for Sunday morning….

If you stick the whole beans in a spice grinder with some of your flour, you can have instant vanilla pancakes. Another way would be to scrap out the seeds only of a vanilla bean into your butter for the pancake batter, and then melt the two together for a couple of minutes.
I’ve had my bulk container of vanilla pancake mix for about 5 months. This batch has ground up whole beans in it.

–McAuliflower

By: Christina

Christina — Mon, 20 Feb 2006 21:30:30 +0000

I tried this recipe this morning! It was so good! The juice from the apples (I used Granny Smith) are enough to thin out the batter I think. The pomegranate syrup was perfect. It wasn't sickeningly sweet at all and complemented the apple pancakes perfectly.

Thanks for the feedback Christina! --McAuliflower

By: MM

MM — Mon, 20 Feb 2006 08:10:34 +0000

Ah, thanks so much for the clarification. Hmmm … I think I rather make your syrup then.

By: Ivonne

Ivonne — Sun, 19 Feb 2006 01:37:01 +0000

McAuliflower,

Those look incredible! And the pomegranate sauce is an excellent touch! I can’t imagine a better way to to start a cold winter’s day!

By: MM

MM — Sun, 19 Feb 2006 00:56:09 +0000

I love all your pomegranate recipes and your blog. I've been rather fascinated by pomegranate molasses for a while and can't seem to find it where I am. Is it anything like your pomegranate syrup?

No- pomegranate molasses is... leaving to pop it open: a thick soy colored sauce. It's a deep set of flavor notes, very tangy at first, similar to prunes, and raisins, but with a fruity almost floral top flavor that lightens it up. It's also very similar to tamarind paste though maybe a bit sweeter. In contrast, the pomegranate syrup in the above recipe is very light and cherry like in its flavor. Due to the added spices in the syrup, it smells and tastes like pie! I bought my pomegranate molasses at a local asian food-stuff market. It's from Beirut and labeled as "pure pomegranate molasses". I'd try digging around online for vendors. If I find anything I'll update this comment with a link to it. --McAuliflower

By: eliz

eliz — Sat, 18 Feb 2006 23:45:22 +0000

hi McAuliflower! someone told me about your blog. i'm a fellow foodblogger living in Eugene (though mine is not nearly as well kept up as yours, but, alas, such is life). anyways, just wanted to say hi! great blog! what fun!

Hi eliz! It's great to add another Eugene food blogger to my brain! We definitely have a fertile enough ground for foodies here! --mcAuliflower