When I was growing up…my Mom always MADE our pancake syrup. BUYING it was unheard of and I don’t think it even occurred to us that you COULD buy it. lol. Basically we were clueless…so we never “bugged” our Mom to get the store-bought stuff.
When I started making pancakes, etc for my OWN kids…I tried making the homemade kind a few times…but it was met with a less than favorable reaction.
In my Mom’s defense, I’m sure I made it wrong. I don’t think I ever looked up a recipe….just sorta winged it and tried to make it like I remember my Mom making it. I obviously failed.
So for all these years I have been buying that horribly over-priced, barely edible stuff in the brown plastic bottles. When times were “lean” and we were pinching pennies, I would buy the generic stuff. Less expensive, but awful. When times were “fatter”, I would by the brand name stuff and while it was marginally better tasting…it was RIDICULOUSLY expensive! Why I didn’t revisit the “homemade” version my Mom used to make is a mystery to me!
The recipe, the secret ingredient, the vastly superior taste and the HUGE $AVING$! (Around .50 cents a bottle to make!)
In the past I had tried to make the syrup using corn syrup and brown sugar with a little bit of water. I completely forgot about the Mapeleine (you’ll find it in the spice aisle of your grocery store next to the extracts and flavorings)….and it didn’t even occur to me to make my own “simple syrup” out of water and sugar as a substitute for the corn syrup. What a difference!
The recipe couldn’t be easier! (Thank you again Nat!) It takes literally just a few minutes.
First, bring 1 cup of water to boil in a small saucepan on the stove.
Add 1 cup of regular (white) sugar……
…..and 1 cup brown sugar.
Add 1/2 teaspoon Mapeleine
Stir until all the sugar is completely dissolved. Take off the heat.
At this point I like to let mine cool. I was impatient (no way!) so I put the saucepan on the kitchen window sill to speed up the process.
After it cools down I think it’s the PERFECT consistency! That’s when I pour it into a syrup dispenser like this one.
Any extra is put into a mason jar or tupperware-like container and kept in the fridge. (Many people just keep this in the pantry, which if made in small batches is probably OK, but just to be safe…I keep it in the fridge.)
Now to TEST it on something! I STARTED this blog post in the morning….when pancakes sound like a REALLY good idea…..but by the time I finished (after multiple interruptions by sons who will remain nameless) it was after lunch and I just wasn’t feelin’ the stack of pancakes idea.
However….being the “snacker” that I am….a few “pancake dippers” didn’t sound bad at all! :-) And thus a new “recipe” is born in our house. Yum!!
- 1 cup of water
- 1 cup of regular (white) sugar
- 1 cup brown sugar
- ½ teaspoon Mapeleine
- First, bring 1 cup of water to boil in a small saucepan on the stove.
- Add 1 cup of regular (white) sugar.
- Add 1 cup brown sugar.
- Add ½ teaspoon Mapeleine.
- Stir until all the sugar is completely dissolved. Take off the heat.
- Let cool.
- Serve over pancakes, french toast, or waffles!
Is it breakfast time where you are? Well, what are you waiting for? :-)