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

Add the sugar and the water to a saucepan. Bring to a full, rolling boil then add

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:

Decant into a glass jar that has been thoroughly pre-heated with not quite boiling water. Serve generously over pancakes, waffles, etc.