It may seem obvious to some of you to make your own pancake syrup, but I had honestly never thought of it before (which is extra odd considering that pumpkin spice latte syrup I made- you'd think it'd naturally be the next thought to come into my mind. Sometimes these epiphanies take time I guess...). It's super easy and you probably have all the ingredients already in your cupboards.
- 1 cup brown sugar
- 1 cup water
- 1 tsp maple extract (or whatever flavour you like)
- 1 tbsp butter (optional)
Whisk the ingredients together in a small pot over med-low heat. Butter is optional and makes your syrup taste more savoury sweet. Bring to a slow gentle boil and continue to stir pretty consistently for about 20-30 minutes. And that's it. Pour it into a sealable container and serve hot or cool. Keep your syrup in the fridge. It should keep for a while if you didn't put any butter in it. If you did use butter, I would recommend consuming the syrup within 2 weeks.
Yum, Aunt Jemima's got nothin' on this delicious concoction. I'm trying to cut down on my sugar intake, but I feel the beginning of the end is at hand.You can customise the flavour of the syrup by substituting the maple extract with other flavours- vanilla would be good, or a fruity flavour like blueberry, and by adding other spices. I could see cinnamon being a delicious addition.