Homemade Pancake Syrup

Syrup is one of the things we’ve run out of this month. This simple syrup cooks up in minutes. Chances are you already have most of the needed ingredients sitting in your cupboard. If you don’t happen to have maple flavoring, don’t sweat it. Believe it or not, this recipe tastes great even without the maple.

Homemade Pancake Syrup

SERVINGS: 12

Ingredients:
1-1/2 cups packed brown sugar
1/2 cup white sugar
1-1/2 cups water
3/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon maple flavoring (optional)

Directions:
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.

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{ 13 Comments }

  1. Wow, that’s complicated. I used to just boil 1 cup sugar and 1/2 cup water and then add a capful of maple flavoring. Which I forgot to bring to Morocco! AUGH! No syrup for us anymore 🙁

  2. Yum that sounds good; I may have to try that since we’re always running out here, too.

    Seeing this reminds me of my mom making it from scratch when I was little. I remember her pouring it directly from a beat up saucepan right on to my pancakes…warm memories!

  3. Thanks for sharing this. I’ve always made my syrup, but it’s a bit thin for my husband’s tastes. Maybe this one will be better!

  4. This looks very much like the kind of syrup my aunt made when my sister and I stayed at her house. We got spoiled often because she did not have children of her own.
    Sweet memories… . .

  5. Where do you find maple flavoring? I have several recipes which call for it, but I can’t find it anywhere.

  6. I’ve made homemade syrup for years but never needed corn syrup. You can do without but it may take more sugar- which if you are out of that well corn syrup I guess. I’ve also been known to melt jam, jelly or preserves for pancake topping.

  7. I had found a similar recipe from the Tightwad Gazzette years ago, but nothing can beat our real maple syrup which DH and a friend of his have made the past few years. Since my DH is a diabetic, he has to eat sugar free syrup, we have plenty more than I can possibly consume in a year. As we look for our new home, we look for maple trees so that we can continue this tradition.

  8. I like the recipe, but it seemed to be missing something. I added about a 1 teaspoon of salt (we use sea salt here) and it tasted wonderful–more balanced. My husband needed to eat my whole pancake trying to decide if he liked it. Needless to say, even my family’s picky palates liked it!

  9. I grew up on a simple homemade maple syrup…actually I prefer it to real maple syrup. My friends think I am crazy. 🙂 It is SO nice to be able to make pancakes or french toast any time, though, without having to run to the store.

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