Many people think that molasses and cane syrup are the same thing. Molasses is the by product of sugar refining and cane syrup is produced by boiling cane juice, just like maple syrup is made. And not all cane syrups are the same.
The only cane syrup that I use is Steen’s Cane Syrup. Made in Abbeville, Louisiana, C.S. Steen started the syrup mill with his wife and children in 1910. The mill is currently being run by the 4th generation of the family. When I first moved here, I tried the syrup that can be found at the local grocery store. It did not have the same flavor as Steen’s. Fortunately, I found Steen’s in Bald Knob.
Here are my recipes for today, both featuring Steen’s Cane Syrup, Buttermilk Pancakes with Cane Syrup and Pecans & Steen’s Glazed Pork Chops.
Breakfast is the most important meal of the day. The dish, however, is better suited for a late weekend breakfast or brunch. The combination of the cane syrup and pecans gives the syrup a pecan pie flavor. This syrup is also good over cinnamon rolls that have no icing on them.
Buttermilk Pancakes with Cane Syrup and Pecan Butter
Steen’s Cane Syrup and Pecan Butter
1/2 cup softened Butter
1/3 cup Steen’s Cane Syrup
2 tablespoons Pecans, chopped
Blend ingredients well with a wire whisk and allow to sit at room temperature, away from the heat, until pancakes are cooked.
1 3/4 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 cups Buttermilk
2 tablespoons Vegetable Oil
1 tablespoon Steen’s Cane Syrup
Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl, add buttermilk, eggs, vegetable oil, and cane syrup. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons of vegetable Oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat. Pour batter, 1/4 cup at a time, onto the hot griddle. When the batter bubbles on top, turn and cook the second side until golden brown. Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.
I realize that last week I shared a stuffed pork loin recipe. I could not help myself including another pork dish this week. This dish is not difficult to prepare and goes quickly from the refrigerator to the dinner table. The syrup glaze turns ordinary pork chops into a wonderful Louisiana meal.
Steen’s Glazed Pork Chops
4 thick center cut Pork Chops
1/2 cup Corn Starch
Salt and Pepper
3 tablespoons Vegetable Oil
Steen’s Cane Syrup
Preheat broiler to high with oven rack in top position.
Pat pork chops dry and season to taste with salt and pepper. Evenly coat pork chops with corn starch on both sides. Heat oil in a cast iron skillet over medium-high heat. Working in batches if necessary, sear chops on both sides until golden on all sides and almost done.
Place pork chops on a baking rack and place on a baking sheet lined with foil. Evenly brush top side of chops with syrup; broil 2 to 3 minutes or until glaze is bubbly and no longer wet. Turn pork chops and brush each with another tablespoon of syrup. Repeat process two more times or until a thermometer inserted into the center registers 160ºF. Let rest 10 minutes before serving.
Now, you can always use another brand of cane syrup. I think once you try Steen’s, the flavor will stick to your taste buds.