This is not Log Cabin syrup. Our daughter and her family are living with us currently, and I want to share with you how she makes pancake syrup. Indeed, it is healthier, in some ways, to eat REAL maple syrup, but it can also be too expensive for many of us. Long ago, I taught her how to make pancake syrup, but she has improved the process. Read the recipe carefully. The success is in doing it properly.
Homemade Pancake Syrup
1 cup white sugar
1 cup brown sugar
1 cup water
Combine all of the ingredients in a saucepan with a heavy bottom. DO NOT STIR...EVER.
Bring it to a boil, reduce heat and boil for 5 minutes.
Allow to cool. Pour into serving bottle.
It will sit at room temperature and NOT crystallize. The secret is in not stirring it while it is cooking.
No HFCS, no other scary things. Just "real" sugar and some ambient molasses in the brown sugar.
Use sparingly and enjoy!
I've made that before and it's yummy. What happens if you stir it? It's been so long since I made any that I can't remember.
ReplyDeleteIf you stir it, it will crystallize in the container. I have no idea why.
Deleteeating pancakes with my homemade syrup right now. My kids also approve! The only thing I did different was add a small amount of maple extract.
ReplyDeleteI'm glad you approve, and yes, maple extract would be very nice!
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