Seriously, they are so yummy. I don’t think I know anyone that doesn’t like them. This is actually going to be a two part post. It may seem backwards, but I’m going to start with what goes on top first because that’s just the way it worked out this time due to my lack of planning. I know, it’s a familiar song. Anyway, syrup, mmm, syrup.
We like our sweets around here and syrup is no exception. Syrup however gets a little tricky for us. While we like our sweets, we also like to be as natural as possible. As much as I would like to use only pure maple syrup, it’s simply not going to happen because of its cost. Although, if you can swing it, I highly recommend it. Man is it good. A sweet friend brought some back from Ohio for us and wow. Anyway, after looking at the ingredients on the fakey stuff in the store, I knew I could come up with something better.
Turns out, making syrup is super easy, and now, it’s the only way to go for us.
Homemade Pancake Syrup
1 cup water
2 cups organic sugar
1 tsp maple flavoring (again, this in not ideal, but it’s still better than the high fructose corn syrup laden stuff you get in the store)
Bring water to a boil. Add sugar and turn down heat. Using a wisk, stir until sugar completely dissolves. Patience, my friend, patience. If you are using white sugar it goes pretty fast, but with unrefined organic sugar, expect to stir for at least a few minutes. Add flavoring and stir again until mixed. Grab your pancakes and pour away.
Super easy. The fun part of making your own syrup is that you can change the flavor. Don’t want to go with anything imitation — add pure vanilla or almond extract. Yesterday, I had this awesome idea to try and make apple pie syrup. (It’s the bottle in the middle, vanilla is on the left, and maple is on the right). It’s tastes great on my finger, if it tastes as good on pancakes, I’ll share the recipe.