French toast (pain perdu) with Baileys Maple Fruit Syrup and greek yogurt.

Want to add some pizazz to your weekend breakfast/brunch? This fruit syrup is an easy concoction to take your pancakes or french toast to the next level.

Here’s a simple ratio for two servings:

• 2 tablespoons maple syrup
• 2 tablespoons jam
• 1 teaspoon Baileys Irish Cream

Nothing could be simpler; just mix together and warm up in a small pan. Pour over french toast, pancakes, or crêpes. These three flavors combine with perfection! As you might imagine, they make a super-sweet berry syrup, with a saucy punch from the whiskey. Yup, I just used saucy as an adjective for sauce. Anyway, it’s quite irresistible and highly addictive, so be forewarned!

I stumbled on this idea late last Friday evening when making breakfast for dinner for me and my man. I had tried blueberry syrup before (thank you, Canadian ex-roommate!) and since then have made my own a few times. As usual when practicing kitchen alchemy, which is my term for assembling a meal on-the-fly without knowing what it’s going to turn out like, something I do very often, I can’t help but glance around the kitchen thinking, what else can I add to this? I do this a lot. Sometimes for the worse. But sometimes for the better. And in unexpected cases like these, for the betterment of myself and all humankind.

So, intrepid chef, go forth and pour whiskey on thine pancakes. To life!