When I was growing up, my mom always made our pancake syrup. Back then, I don’t think it even occurred to us that you could buy it!
When I started making pancakes and waffles for my own kids, I tried making pancake syrup like my mom used to, but it was met with a less-than-favorable reaction. (In their defense, I don’t think I actually had the recipe right.) After that experience, I started buying generic pancake syrup from the store, and had nearly forgotten all about the homemade pancake syrup of my childhood.
It wasn’t until I ran across a post from NatSprat that it all came flooding back to me! The recipe, the secret ingredient, the nostalgic taste, and most importantly, how inexpensive it is to make – the cost comes out to about $.50 per bottle. (Compare that to real maple syrup, which is often ridiculously expensive!)
If you’ve never tried homemade pancake syrup, give it a try and see what you think! And if you have had homemade pancake syrup before (especially if it was a staple when you were a kid), make it a point to make some for your own family. Sharing a part of your own childhood with your kids can be a special and memorable moment. And if that moment happens to involve pancakes… well, even better I say. :-)
Homemade Pancake Syrup
- 1 cup water
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 tsp Mapleine (or other imitation maple flavoring)
Bring the water to a boil in a small saucepan on the stove.
Add both types of sugar and the Mapleine, and stir until all the sugar has completely dissolved. Remove from heat.
Let it cool until it reaches your desired consistency. Pour the syrup into a syrup carafe or dispenser, and store any extra syrup in an airtight container.