Pancake syrup

Based on my experiments with treacle and dark treacle, I decided to take on pancake syrup. With genuine maple syrup being quite expensive, and commercial pancake syrups being mainly high fructose corn syrup, I wanted something with ingredients I have in my pantry.

One problem with the cheater pancake syrups on sites like Allrecipes is that they almost always re-crystallise, so I thought Id have a go with the golden syrup technique. Oh, yes, I am on a winner here: came out perfect, and no crystallisation after 24 hours!

INGREDIENTS

  • 1lb white sugar
  • 1.5 cups water
  • Add the sugar and the water to a saucepan. Bring to a full, rolling boil then add

  • 1/4 teaspoon citric acid (check the exotic ingredients section of your local grocery store) OR substitute 1/4 lemon
  • Reduce the syrup to a low simmer for 40 minutes. This will allow the citric acid / lemon juice to invert the sugar syrup, which means no crystallisation. Take the pot off the heat then add:

  • 1 teaspoon vanilla flavouring
  • 1/2 teaspoon maple flavouring (optional)
  • Decant into a glass jar that has been thoroughly pre-heated with not quite boiling water. Serve generously over pancakes, waffles, etc.

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    3 Responses to “Pancake syrup”

    1. 1
      Sarah Bell

      Hi Stuart,
      We met you and your family at the Vulcan last Saturday. I am delighted to find an easy pancake syrup recipe- thanks!
      I look forward to exploring your website more; it looks very promising!
      Sarah Bell
      Sylacauga

    2. 2

      hi Sarah! Happy to help with any questions you have, and thanks for dropping by 🙂

    3. 3

      I posted the porridge scones recipe today 🙂


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