Recipes with syrup

Chocolate chip pancakes from scratch with a hint of cinnamon and vanilla. Fluffy, kid-approved breakfast that hits the table in 30 minutes flat.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Coconut and linseed rice flour pancakes that are both gluten-free and dairy-free, with shredded coconut and flax meal folded into a rice flour batter. Light, wholesome pancakes for special diets.

Creamy dairy-free yogurt sauce blended from soft tofu, lemon, and Dijon mustard in just 5 minutes. Drizzle it on falafel, toss it with grain bowls, or use it as a tangy veggie dip.

Traditional Southwest cactus candy made from prickly pear, simmered in citrus sugar syrup and rolled in powdered sugar. A unique desert treat with old-fashioned charm.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.

Chocolate strawberry whipped cream cake layers thin cocoa sponge with stabilized strawberry whipped cream and fresh berries, topped with a glossy royal glaze.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream

Maple applesauce simmers peeled apples with cinnamon sticks and a splash of maple syrup. Just four ingredients, no added sugar beyond the syrup. Serve warm over potato pancakes or regular pancakes.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

No-bake peanut butter Rice Krispies cookies use just 4 ingredients. Sugar and syrup melt with peanut butter, then poured over crispy cereal for a chewy-crunchy lunchbox classic.

Wake up to warm, custardy french toast baked to golden perfection. Prep the night before for an effortless breakfast that feeds a crowd without morning stress.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

Rich and delicious. Absolutely love the cinnamon taste.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Maple cream coffee treat with refrigerated biscuits filled with coconut cream cheese, baked over a sticky brown sugar-nut-syrup base, then flipped like sticky buns.

Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.

Hawaiian wedding cake with a pudding-cream cheese layer, fruit cocktail, crushed pineapple, walnuts, coconut, and whipped cream on a sheet cake base.

No-bake cocoa bourbon balls with crushed vanilla wafers, pecans, cocoa powder, and corn syrup rolled in granulated sugar. A classic holiday candy ready in 15 minutes.

French toast strata with country sausage, sliced apples, and Italian bread soaked overnight in maple-nutmeg custard. A make-ahead breakfast casserole baked golden and set.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Spiced peach nut bread with canned peaches (or apricots), warm cloves, raisins, and chopped nuts. A moist quick bread loaf using the canning syrup as part of the liquid for extra flavor.

Classic British millionaire's shortbread with three irresistible layers: buttery shortbread, gooey homemade caramel, and a glossy dark chocolate top. Dangerously addictive.