Pancake Syrup
Whip up your own three-ingredient Pancake Syrup in no time! Quick, easy, and free from artificial stuff or corn syrup—deliciously simple!
Servings: 1 and 1/4 cup syrup (20 servings)
Cost: $1.00
Equipment
Ingredients
- 4 tablespoons unsalted butter cut into tablespoons
- 1 cup light brown sugar lightly packed
- 1/16 teaspoon salt optional
- 1/2 cup hot water
- 1 up to 1-1/2 teaspoons pure maple extract see note 1
Instructions
- Add the butter, sugar, salt, and water to a medium pot over medium heat and bring to a boil. Stir occasionally. Once boiling, cook for 1 full minute while stirring frequently.
- After 1 minute, turn heat to medium low and simmer for 5 minutes, stirring frequently. Remove from heat, let stand for 5 minutes, then stir in extract, adding to taste (Add slowly, starting with 1 teaspoon—it’s always easy to add more!).
Video
Notes
Note 1: Maple extract can be found among the other baking extracts in the grocery store. I recommend McCormick’s® pure maple extract for the best and purest flavor (not sponsored). Add maple extract to taste; intensity will vary depending on the brand you use.
Storage: Serve over your favorite breakfast recipes or let cool and store for future uses. Syrup will store well for 1–2 months in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 9.8g | Fat: 2.3g | Cholesterol: 6.1mg | Sodium: 3.1mg | Sugar: 9.7g