What I ate for lunch: Blueberry Pancakes with Vanilla-Caramel Syrup
All from scratch. I made whole-wheat bran flaxseed blueberry pancakes and I made the caramel vanilla syrup from scratch. It has a hint of orange because I put it in the same squeeze bottle (intentionally) as my orange syrup. I thought the hint of orange would be good and it is. And the blueberries are high in antioxidants. Yay!
Here's how I made the syrup: a cup of sugar heated on high and stirred constantly until it melts, turns light caramel color plus a little, and boils. Remove from heat, add 1/2 c rice milk and 1/8 c canola oil. If you do dairy, add milk and butter. CAREFUL--it boils up hard. Return to heat, stir to melt the hardened sugar back into the rice milk. Remove, cool, add 1 tsp vanilla. If you want a hint of orange, add 1 1/2 tsp frozen concentrated OJ. Here is a recipe for Caramel Sauce that I modified for mine. I don't do dairy, so I can't use butter and heavy cream.
Today's Detroit Photo: RAZOR WIRE!
