Pancake syrup is one of those items that we use a fair amount of, but it often contains corn syrup and a variety of other preservatives. Here’s a simple syrup recipe that I use instead of store bought syrup.
- 3 Cups Water,
- 3 Cups White Sugar,
- 2 Cups Brown Sugar
First, I measure out the ingredients. Then, I combine the ingredients in a 5-quart sauce pot. Next, I bring the mixture to a boil over medium heat.
Then, I reduce the heat and simmer the mixture, stirring occasionally, until I reach the desired consistency. A minimum of 20 minutes. If you want thick syrup, you’ll need to simmer is longer. At this point, remove your pan from the burner and cool for at least 10 minutes.
After cooling, transfer the syrup into containers. I use Good Seasons salad dressing carafes. As you can see, even after 10 minutes, it’s still pretty hot. The recipe makes 4-5 cups of syrup. Once finished, store your syrup in the refrigerator.
The nice thing about this simple recipe is that you can be creative. Try adding 2 teaspoons of imitation maple flavor. Or… add a 1/4 cup of cocoa for chocolate syrup.