If you’re low on syrup or want to try a healthier alternative to a syrup made without high-fructose corn syrup, this is the recipe for you. It’s frugal, healthIER than store-bought and it keeps you from running to the store and buying additional items you don’t need.
It’s a win-win anyway you look at it. So try this recipe today.
I’ve made homemade syrup before, but never posted it until today. It went perfect with our homemade pumpkin pancakes. My family couldn’t even taste the difference. Can you see the difference?
I doubled the following recipe because I make a double batch of pancakes to freeze.
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 3/4 cup water
- 1/2 cup light corn syrup without high fructose syrup (read the label), optional
- 1 1/2 teaspoon vanilla extract
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool for 15 minutes. It will thicken slightly as cooling. Serve over pumpkin or sour cream pancakes, freezer waffles or French toast. I make my syrup early in the a.m. before hurried dinner hour and set aside or refrigerate for later. It reheats in the microwave just like store-bought. Store in a covered microwave-safe container.