Monday was David’s birthday and he asked for homemade waffles for breakfast. I reminded him that we still had some blueberry syrup left, but when we got out the jar, it was almost empty.
I was not going without blueberry syrup on my waffle!
I added a tablespoon of corn syrup to the bottle.
I shook the bottle well, to get the bits of blueberry off the sides, and turned it upside down.
By the time I finished making the rest of the waffles, the syrup and blueberry bits were down at the bottom of the bottle. There was plenty!
I used a spatula to scrape the batter off of the measuring cup and bowl. I used my finger to scrape the extra batter off of the spatula and found there was enough for one more waffle.
Always use every last drop!
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One thought on “Stretching Syrup”
Such a helpful tip!
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