Melora Johnson's Muse

Elderberry Pancake Syrup

We have elderberries growing wild around our yard in Upstate New York, mostly planted by birds. I’ve made elderberry jelly over the years many times, and the flavor is dark, rich, and unique. I just love it, but I’m trying to stay away from the sugar. I had the thought to make an elderberry syrup, based on the elderberry jelly recipe, but with maple syrup and minus the pectin. It turned out to be maple syrup with a strong side note of elderberry. I think if I’d used regular sugar it would have tasted more strongly of the elderberry fruit. I’ll probably try something a little different next time but I definitely won’t be throwing this away. We had it on some mascarpone cheese mousse and it was delicious.

Ingredients

• ½ cup elderberry juice (from about 8 ounces elderberries)
• 8 ounces maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon butter

Directions

1. Stem and rinse the elderberries.
2. Place in a pot and crush.
3. Bring to a low boil and turn down to simmer for 15 minutes to release the juice.
4. Strain.
5. Measure ½ cup juice into a clean pot with the maple syrup, lemon juice, and butter.
6. Bring to a boil then turn down to a low boil and cook for about 20 minutes, stirring frequently.
7. Use on pancakes, ice cream, or whatever you like a syrup on.

I grew up with currant jelly but the currant bushes on the family farm have long since died or disappeared. My husband started some new ones a few years ago and we’ve had a couple decent little hauls from them now. He froze the cranberries but I pulled some out to use in these muffins. I measured them frozen then put them on a pan, on a paper towel, to defrost for an hour or so before I made the muffins.

Maple and vanilla come through with a hint of lemon. The currants are tart and bright, though less tart than cranberries, and they are offset by how sweet the muffin is. The only real downside for me is the seeds. They are solid but chewable and a bit bigger than caraway seeds in rye bread. If you don’t mind seeds, these muffins are great. If you do mind the seeds, give these a pass.

Red Currant Muffins

Ingredients

• 3 large eggs
• 9 tablespoons maple syrup
• 2 tablespoons light olive oil
• 2 tablespoons melted unsalted butter, slightly cooled.
• 2 teaspoons vanilla extract
• ¼ teaspoon lemon extract
• 1 cup sour cream
• 1 1/3 cups rice flour 
• 2 tablespoons tapioca flour
• 1 teaspoon cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 1/2 cups red currants

Directions

1. Preheat the oven to 350.
2. Prepare your baking tins – this makes about 16 medium muffins. (I used 2 – 6 count muffin tins and 2 tiny loaf pans.)
3. Whisk the eggs.
4. Whisk in the maple syrup and olive oil.
5. Add the melted butter while stirring so you don’t get scrambled eggs.
6. Add the extracts.
7. Stir in the sour cream.
8. Mix the dry ingredients and mix in.
9. Stir in the currants.
10. Divide among the baking tins.
11. Bake for 20 minutes.
12. Allow to rest for ten before loosening with a thin knife.
13. Enjoy!