Pineapple Clove Syrup w/Pancakes

Ingredients

• 1 cup brown sugar 1 cup water

• 4 tbs butter

• Pinch sea salt

• 1 tbs Autumn Equinox Pineapple Clove bitters

Instructions

1. In a pot combine brown sugar & water on med-low heat until sugar is dissolved

2. Once dissolved boil for 2 minutes

3. Turn off heat, add butter & whisk until butter is fully melted

4. Place bitters into heat proof container, then pour sugar mixture into same container, stir and let cool slightly

PANCAKES:

Ingredients

• 1 1/4 cups flour

• 4 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 2 large eggs, at room temp

• 1 cup milk, at room temp

• 1 sleeve pineapple clove bitters

• 3 tablespoons unsalted butter

Instructions

1. In a large bowl whisk flour, sugar, baking powder, salt, and nutmeg

2. In a separate bowl, beat the eggs then whisk in milk & bitters

3. Melt the butter in a saucepan separately

4. Whisk melted butter into the milk mixture

5. Add the wet ingredients to dry and stir until a thick batter is formed

6. With a cast iron skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet

7. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.

8. Flip with a spatula and cook about 1 minute more on the second side.

9. Serve immediately or transfer to a platter and cover loosely with foil to keep warm.

10. Serve with pineapple clove bitters syrup and fruit toppings (if desired)