Homemade Pancake Syrup From Scratch
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This is for the morning you make waffles and then find out there is no syrup in the house. Lynn boils up pancake syrup from sugar, water, butter and a little flavoring, all things most people already have, and shows it thickening as it cools and going over a waffle. It is a short cook and it saves a trip to town.
What Lynn shows you
- She states the ratio out loud: two cups of sugar to one cup of water. Hers is one cup white and one cup brown, because the brown gives it "a molasses sort of taste," but she says all white or all brown both work.
- She uses a tall, thick-bottomed pot on a low-medium burner because boiling sugar foams up and runs over the side of a small pot - "ask me how I know, cuz I've done it."
- The butter goes in as soon as it starts boiling rather than at the end, so it cooks down instead of setting as a film on top of the jar.
- Once it holds a rolling boil while she is stirring, she sets a timer for four minutes and keeps stirring so it does not scorch; the vanilla and maple extract go in off the heat.
- She warms a cold jar first (about 30 seconds in the microwave, or under hot water) before pouring, and keeps this syrup in the fridge because of the butter in it.
These notes summarise the video — watch it for the full method.
