Growing up in Eastern Kentucky, we never had store-bought pancake syrup. Instead, my mom would create a syrup using sugar, water, and maple flavoring. I loved her syrup, and it took me a bit of time to get used to the store-bought brands. I wanted to share this budget-friendly recipe that has long been a family tradition. This easy homemade pancake syrup has a unique flavor that always reminds me of my childhood home in the hills.

This recipe is similar to the one my mother used, but I did alter it a bit. She would melt the sugar over low heat before adding her water. The sugar scorched easily. I came up with a method that was a little more user-friendly. I also like using brown sugar instead of white, because it gives the recipe a richer flavor.

With the recent increase in the cost of living, I have decided to start using these old recipes again to be thriftier. Also, this method of making syrup is great for when you need syrup, but don’t want to run to the store to pick more up.

This recipe will make about one quart of imitation maple syrup.

Ingredients

• 2 cups water
• 3 1/2 cups dark brown sugar packed, then sifted.
• 1  teaspoon maple favoring
• 1/8 teaspoon pure vanilla extract (optional)

Directions

• In a medium-sized pot, add water. Heat water to boiling over high heat. Reduce heat to medium. Slowly add the brown sugar (about 1/2 cup at a time). Stir until sugar is dissolved. Add more sugar. Repeat steps until all the sugar has been added and is dissolved.
• Return to boil, then reduce heat to medium; let the sugar water simmer until thickened, stirring often. I simmer mine for about 20 minutes. Keep the sides of the pot scraped down. Do not let it scorch, or boil over.
• Handle with care, and remove from heat.
• Next, add your flavoring. Stir well to incorporate into syrup. I add vanilla because it makes the syrup taste like my mom’s, but it is optional.
• Allow syrup to cool completely before transferring to a clean quart mason jar, or another airtight container. Store in the refrigerator. Note: Never add hot liquid to a cool jar as it can burst.
• To reheat: Syrup can be heated in a microwave-safe bowl for thirty seconds before use. Take care that the syrup is not too hot to move or eat.

I am not sure how long this syrup will keep in the refrigerator; I try to not store it for more than a month.

You Are Ready For Breakfast

Shortly I intend to add recipes for made from scratch pancakes, waffles, and granola. I also found lean ground pork, and ground chicken breast on-sale yesterday. I ended up coming home and making homemade breakfast sausage, I will add that recipe soon as well. It seems that I am on a roll with breakfast foods at the moment, but in truth I look for sales at the food mart and adapt our menu to that. Thrifty living takes a bit of foresight and stocking up when you find deals. Now that you have a budget-friendly tasty maple syrup recipe you are ready to make an amazing breakfast syrup for family or friends. Follow this link for a recipe to make my easy made from scratch, buttermilk pancakes.

The Cup That Makes My Morning

Shop my coffee cup at Tabletop by ArtsyRobotz, or at https://www.redbubble.com/people/artsyrobotz/shop

Stop back by to see what is new, or rather what I have found on sale that I am putting to use.

Happy cooking,

Vikki

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