German Pancakes & Whiskey and Apple Syrup

Breakfast is probably my favorite meal to make.

The above breakfast was probably the most amazing (and easy) breakfast I’ve ever made.

I used a German Pancake recipe via Smitten Kitchen. I changed it just a tad by using my 12-inch cast iron skillet for the pan rather than two 9-inch cake pans. I’d suggest doing this because it was awesome. The cast iron skillet gives a slightly crispy edge to the crust of the pancake. So, so good.

But, the secret is in the sauce. Or, in this case…the syrup.

My husband claimed this syrup as the best syrup he has had in his entire life.

There was plate licking involved.

(otherwise known as “The Best Syrup Ever”)

(Makes approximately 1.5 cups)

Ingredients:

1 cup Diced Apples (skin off or on…your choice. I’m lazy so I left them on)

2 cups brown sugar

1/2 stick unsalted butter

1/2 cup bourbon whiskey (I used Buffalo Trace brand)

a pinch of sea salt

Directions:

1. Melt butter in saute pan over medium heat

2.  Add diced apples to pan and saute for a minute or two– no need to cook all the way through yet, but you want them to begin softening.

3. Add 2 cups brown sugar- stir often, but no need to stir constantly.

4. Once all sugar is dissolved slowly add in the bourbon whiskey. Stir allowing the mixture to cook down. No test tasting as the sugar is very, very hot.

5. Stir in a pinch of sea salt

If the syrup seems too thick you can add in a little hot water, if it seems too thin you can add more brown sugar. Cook until you achieve the consistency you are looking for and until apples are cooked through, but not falling apart. Stir often enough that the sugar does not burn.

Pour the delicious syrup over your favorite pancakes, french toast, waffles, or the above German pancakes. And, then, enjoy!