Pancake Syrup

  • 2 cups warm tap water
  • 4 cups sugar
  • 2 tablespoons molasses
  • 1-1/2 teaspoons maple flavoring
  • 1/4 teaspoon butter flavoring (optional)

In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you’re using it). Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.

This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.

The Hillbilly Housewife Recommends

homemade-mixes-kindleHomemade Mixes – Make It Yourself and Save

Making your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy.

Find out how easy it is to make your own seasonings, baking mixes, beverage mixes and more in this HBHW Kindle Cookbook.

 The recipes include:

Apple Pie Spice Mix
Basic Muffin Mix
Brownie Mix
Caribbean Jerk Seasoning
Chocolate Chip Cookie Mix
Corn Bread Mix
Cream of Soup Mix
Fajita Seasoning
Fish Fry Coating Mix
Fruited Oatmeal Mix
Homemade Taco Seasoning Mix
Homemade Vanilla Chai Tea Mix

http://www.amazon.com/dp/B00JIVJH6U/

Articles From The Hillbilly Housewife

Chicken Salad with Tomatoes

Making Ghee and Egg Cups – Whole 30 Day 2

Day Two on Whole 30 went pretty smooth. I think it helps that I’ve been pretty busy all week so far. I’m still struggling with the whole “eating breakfast as soon as you get up” thing. I’m not ready for food until after I had my coffee and had time to think about what I […]

Salt Water Cleanse Recipe

Saltwater Cleanse and Noodles – Whole 30 Day 1 Recap

Tracy and I decided over the weekend to give the Whole 30 program a try. I talked more about it here, but basically we’re eating clean and cutting out sugar, grains, dairy and legumes for the next 30 days and see how we feel. I started playing around over the weekend eating most of my […]

itstartswithfood

Starting Whole 30 – Wanna Join Us?

I had such high hopes  in January that this would be the year when I finally get healthy and lose a bunch of weight. Fast forward a few short weeks and I was back on my old unhealthy eating schedule. I was too busy, eating healthy was too expensive, the list of excuses could go […]

Making Ice Cream Without An Ice Cream Maker

How To Make Ice Cream Without An Ice Cream Maker

If you don’t have an ice cream maker, don’t fret.  You can make ice cream at home without the aid of either a hand-cranked machine or an electric ice cream maker. How?  All you need is a freezer, and a little muscle. Here’s how to do it. This will work with any ice cream recipe. […]

St. Peter Church - Merzig, Germany

The Trip To Germany

This week’s article is more of a personal blog post about our trip to Germany. I thought it would be fun to share a few pictures with you of my town, the grocery stores and a few sights around the area. I hope you’ll enjoy taking this little trip with me. Let’s start with the […]

Comments

  1. says

    Thank you for the recipe. We love maple syrup, but it is just sooooo expenxive. I will be making this from now on. Excellent syrup! My only question is whether or not it needs to be kept in the fridge like real maple syrup, or will the pantry work?

    • Rick_From_NJ says

      Hello Angela.
      Since the recipe is basically flavored sugar-water, I’d say you most defiantly want to store it in the fridge. Otherwise, I think you’ll soon find a thick layer of something foul, growing on the liquid’s surface.

  2. Dave Duffner says

    I know this sounds crazy, but using the leftover water from mashed potatoes in place of the warm water will give your syrup an almost smoky intensity. It’s an old Mainer trick.

  3. Amanda says

    Our family is going gluten free so trying this recipe was essential this morning with our gluten free pancakes. No gluten for sure in this recipe! So I whipped it together….I didn’t have any maple flavoring on hand (I will order some for the next batch) but instead used almond flavoring as it’s what I had on hand and this syrup was good! It is thinner like stated but you don’t need much at all! So good! My very picky 8yr old likes it! My celiac 6yr old likes it and my 3yr old likes it! This passed the test for us!

    Although some companies state the syrup they have are gluten free, alot of them have carmel coloring which isn’t 100% known if it’s gluten free so instead of taking chances we wanted to know everything that is inside our syrup.

    Thank you for sharing this recipe!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *