Homemade Syrup

1. All pancakes and waffles must be made from scratch.  No Krusteaz mix allowed.
2. Homemade syrup is the only way to go.

I can’t blame them for either of those points.  While there are a few decent mixes for pancakes and waffles, there is no substitute for a scratch recipe.  I have many of them and was surprised that I have only posted these three on my blog so far.  I will have to share all my others soon!

There is not one member of our family that prefers store-bought syrup to this stuff.  I always have a batch of it in my cupboard.  Always.  If we are being extra-indulgent with our toppings though, we break out the buttermilk syrup, this syrup, whipped cream, fresh strawberries, chocolate chips and some sauteed cinnamon-sugar apples.  Mix and match them however you want on top of your pancake/waffle.  Heaven!

Homemade Syrup

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• Yield: 2 cups 1x

Ingredients

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• 2 C white sugar
• 1 C water
• 1 1/4 tsp maple flavoring

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Instructions

1.  In a medium saucepan, measure out the sugar.  Add the water, but do not mix together!!!  Bring to a boil over high heat and again, do not mix or even swirl!!!  Allow to boil for one minute, then remove from the heat.  Stir in the maple flavoring and serve.  Can be stored at room temperature in an airtight container for 1 month.

Notes

Note:  Why not stir until it is finished?  Because once your syrup cools to room temperature, you will have sugar crystals that form in the syrup.  Leave it alone and you will have a smmmooooottthhhhh result 🙂

• Author: Carole

Nutrition

• Serving Size: 2 tablespoons
• Calories: 90
• Sugar: 24g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg