Apple Cider Syrup

Directions

1. 1
   In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients.
2. 2
   Heat in the microwave on high for about 5 minutes or until the butter is completely melted.
3. 3
   Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes.
4. 4
   Let stand at room temperature for about 30 minutes until slightly thickened.
5. 5
   Hints for success: - Be sure to heat the griddle before pouring your pancake batter.
6. 6
   - Using a copper bowl to whisk the egg whites will give you more volume.
7. 7
   - Do not whisk the whites until they appear dry.
8. 8
   They should be stiff, yet moist.
9. 9
   - Fold the whites and the squash mixture gently.
10. 10
    If you over do it you will deflate the whites and have tougher, flatter pancakes.
11. 11
    - The syrup is rich and full of flavor.
12. 12
    You can make it the night before, refrigerate it and reheat the next morning.
13. 13
    - Use the freshest apple cider you can find.
14. 14
    If you use apple juice, try to use one that is not overly sweet.