Donnie and I don’t eat pancakes or waffles all that often, so it doesn’t make sense for us to keep syrup on hand. It would probably take us years to finish a bottle—and who wants to eat three-year-old pancake syrup?
Instead, on those infrequent occasions when we do want some syrup, we make our own. It’s quick, easy, frugal, and delicious. I like it on pancakes, waffles, oatmeal, biscuits, or even ice cream. Best of all, the recipe I use takes fewer than five minutes to prepare!
Leftovers can be stored in the refrigerator for about a month. Donnie and I store ours in an old jam jar, which makes pouring a breeze. This syrup is delicious served warm, room temperature, or cool.
Instead, on those infrequent occasions when we do want some syrup, we make our own. It’s quick, easy, frugal, and delicious. I like it on pancakes, waffles, oatmeal, biscuits, or even ice cream. Best of all, the recipe I use takes fewer than five minutes to prepare!
Leftovers can be stored in the refrigerator for about a month. Donnie and I store ours in an old jam jar, which makes pouring a breeze. This syrup is delicious served warm, room temperature, or cool.
Brown-Sugar Pancake Syrup
½ cup brown sugar
1 cup water
1 tablespoon butter
Pinch of salt
1 cup water
1 tablespoon butter
Pinch of salt
Bring all ingredients to a rolling boil. Remove from heat, and let syrup sit three to five minutes before serving.
3 comments:
How smart, we rarely eat syrup too, I'd much rather store brown sugar than sticky old syrup.
Yum, great idea. I took a peek around too and love your site :)
Very interesting - thank you.
My husband mentioned once that his mother used to make her own pancake syrup, but she used corn syrup as a base. I have to admit he said he didn't care for it - it was more of an economic necessity at the time.
Your recipe sounds much more tasty - I'm going to give it a try.
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