Cinnamon-Rum Syrup

HOWARD L. PUCKETT

This recipe goes with Banana Pancakes

Yield: 3/4 cup (serving size: 4 teaspoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 20.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 33mg
  • Calcium: 3mg

Ingredients

  • 3/4 cup light-colored corn syrup
  • 1 teaspoon ground cinnamon
  • 2 teaspoons rum or 1 teaspoon rum extract
  • 1 teaspoon lemon juice

Preparation

  1. Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.
  2. Note: Rum or rum extract may be omitted, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cinnamon-Rum Syrup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy