This one is for Matt. This is my favorite glaze for Cedar Planked Salmon, and for over a stack of Pop’s Pancakes with a bit of pulled pork slipped in between each pancake.

I prefer the maple to be the dominant flavour, but if you like the smokiness of the whiskey, up the amount. This is the quantity I do for a salmon (there will be left overs), I double it for pancakes.

 

½ cup                    Maple Syrup – #1 Medium (no Aunt Pajama here)

2 tbsp                    Jack Daniels Whiskey

 

Place a small pot over medium heat.

Put both ingredients in pot, stir to combine

Heat the mixture regularly swirling the pot to stir the mixture

Continue to heat until the mixture foams heavily when swirled. It will start to foam around the edges when swirled, and the foam will dissolve as soon as you stop. You are looking for the point when the foam is full across the pot, thick, and doesn’t quickly dissolve. This will be 10-15 min.

Remove from heat, and let cool for a few min.

Pour over pancakes, or baste the salmon regularly while on the grill.