Log cabin pancake house honey butter full#

As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.

Log cabin pancake house honey butter full#

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Perhaps alongside a jar of homemade pancake mix? Sounds like a smashing start to a breakfast basket to me.Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Store all syrups in the refrigerator for up to two weeks, although they probably won’t last that long.Ī jar of homemade pancake syrup makes a lovely gift. Alternately, scoop out a portion of syrup into a small bowl and warm it for a few seconds in the microwave. They will be stiff if you serve them straight from the refrigerator, so set the glass jar in a pan of hot water and let them warm up. These are recipes that I’ll be teaching them to make before they move out on their own and hopefully the tradition of homemade pancake syrups will be passed down to their children as well.Ī few things to note about these recipes:Īs much as possible, all ingredients are organic.įor the best flavour and consistency, these syrups are made to be served warm. Now my children also enjoy all-natural syrups on their pancakes and waffles, their current favorite being the Molasses-Cinnamon. With store-bought pancake syrups consisting basically of corn syrup, high-fructose corn syrup and artificial flavoring, my mother made sure to keep all Aunt Jemima and Log Cabin bottles far from our breakfast table. When I was growing up, we scooped local honey from a big bucket into a small cast iron pot and set it on the wood stove to melt for our pancakes. Pictured above from left to right: buttery maple, honey-orange, molasses-cinnamon, vanilla-rice syrup, and blueberry syrups! Yes, around here it is easily accessible and somewhat affordable, but I like to change things up for pancake toppings from time to time.Ī favorite of ours is fresh yogurt with apple butter, but we get even more creative than that and today I’m showing you some of those variations. Pancakes are somewhat of a religion in our household, but contrary to what most people think, we don’t enjoy them exclusively with pure maple syrup.