Honey Syrup

Use this naturally sweet honey syrup from Betsy Devine of Salvatore Bklyn to top her Lemon-Poppy Seed Ricotta Pancakes.

  • Yield: Makes about 1/2 cup
Honey Syrup

Source: The Martha Stewart Show, November 2009


  • 1/2 cup honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt


  1. Heat honey in a small saucepan until warmed through. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes.


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