Homemade Pancake Syrup
Total TimePrep: 15 min. + cooling
Makesabout 1-1/2 cups
Our family loves this syrup. It's all we use now. I haven't experimented because my bunch likes it just as it is. I make a double batch and keep it in an air tight container in the fridge. We make enough pancakes or french toast to last a day or 2, and that leaves plenty of syrup. We microwave it for 15-30 seconds, and it's great.
After making this several times and feeling there needed to be an adjustment, I now make it with 1/2 c. dark brown sugar and 1/2 c. sugar. And I've increased the maple flavoring to about 3/4 tsp. My husband and I like this as good if not better than Aunt Jemima syrup (our favorite store-bought syrup).
Very good syrup!!! My kids and husband LOVED it. I might try to put less vanilla and more maple flavoring next time. ****NOTE - after the 7 min of boiling, the syrup is still runny. Do not cook it longer because it thickens beautifully as it cools, especially on the plate. :)
My family really likes this syrup, i usually just use vanilla extract because thats what is always on hand, and its still very good!
This is really good! I used dark brown sugar so the syrup was maybe a little strong on the molasses flavor, so next time I will probably try equal amounts of dark brown and white sugar or use light brown sugar instead.