Homemade Pancake Syrup

My husband brought home some extra corn muffins from his swim meet this weekend, like the huge Costco corn muffins! I hate wasting food and basically borderline obsessive about finding ways to use leftovers/extras/refrigerator odds and ends. So instead of changing one of my monthly menu dinner items to accommodate these muffins, I decided to have corn muffins for breakfast. We indulged in some yummy corn bread french toast with some warm homemade pancake syrup.

 

 

Pancake syrup is something I will never buy again. It is so simple to make and is dirt cheap! Sugar, water and flavoring is all that is needed.

 

Homemade Pancake Syrup

Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon maple extract
• 1 teaspoon molasses (optional)

Directions:

Place all ingredients into small saucepan. Bring to a boil, do not stir but slowly swirl the saucepan a few times. Not stirring the mixture will help prevent crystallization when stored. After a boil is reached, reduce heat to medium low and let simmer for 3 minutes. You can simmer another minute or two if you prefer a thicker syrup. Serve hot or place in a container for later uses. Stores indefinitely in the fridge.

 

Yield: 1 1/2 cup

 

This is an easy recipe to experiment with. Try different flavorings, I have tried almond extract with lemon zest that was delicious. Adding a tablespoon of butter to the mixture adds a little richness to the syrup as well.