Our family has pancakes for breakfast every Saturday and Sunday morning. Like his father before him, my husband has charge of weekend pancake breakfast every week.
We go through a lot of pancakes, the seven of us.
And that means we go through a lot of pancake syrup.
And pancake syrup is one product where we don’t go generic. Nothing beats Mrs. Buttersworth’s pancake syrup.
Or so we thought.
My mom, a few months ago, ran out of syrup during a pancake morning. So she boiled up some sugar and made her own syrup. She hasn’t bought syrup since, and she’s mentioned several times that I should try it.
Why is this something I had never tried?!
My husband was quite skeptical, being the primary proponent of corn-syrup-laden Mrs. Buttersworth’s. But he’s also always willing to “try everything once,” so I gave it a go.
It is amazing stuff. Even my husband has proclaimed it better than Mrs. Buttersworth!
Pancake Syrup Recipe
In a saucepan, whisk together
- 1 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
Bring it to a boil and let boil for 3 minutes. If it boils much longer, it will be prone to cystalize while stored. After 3 minutes of boiling, turn off the heat and whisk in 1-2 teaspoons of vanilla extract, and, optionally, 1/2 teaspoon mapleine flavor.
I keep ours in a glass jar on the pantry shelf.
This batch lasts us one weekend, or two pancake breakfasts.
This menu plan template will help streamline your process.